Возраст
12года
цвет
Страна происхождения Южно-Африканская
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
House of Pain
С 2012
I got interested in bread baking with yeast, and this was a discovery and natural progression.
Характеристики
I like to think it has taken on the characteristics of the Karoo, the semi-desert region that I call home.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Flour
- 100% Water
Ингредиенты для обновления
1
Add the water, break up the previous sourdough, add the flour, mix well...
Метод работы
1
I keep it very well-hydrated, and use local flours (that are also ground in the local village mill) whenever I can find them.
100% Flour
100% Water