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Zaki
С 2020
Curiosity and a passion for fermentation. I'm a food technologist by education, I experienced many fermentation processes as a hobbyist (beer, cheese, etc.) so it was time to try baking sourdough. And I love it.
Характеристики
Fed with mostly whole wheat or unrefined wheat, it has a strong although balanced acidic character. Great to give to all of my breads that unique taste.
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