Alter
7Jahre
Farbe
Ursprungsland Dänemark
Geschmack
und Aroma
Mischung
51%
49%
Flüssigkeit
Mehl
Weitere
Gregoria
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As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.
Charakteristische Eigenschaften
She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 49% Millet
- 49% Water
- 2% Honey
Zutaten für die Auffrischung
- 50% Millet
- 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet
50% Water
Aufarbeitung
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Kommentare
All naturally glutenfree