Âge
3Ans
Couleur
Pays d'origine Portugal
Taste
& Flavour
Mélange
69%
31%
Liquide
Farine
Autres
Levy
Depuis 2021
I love bread and i love to create bread from scratch
Caractéristiques
Not to sour but active
Goût et saveur
Recette
Ingrédients de base
- 50g Rye
- 60g Water
- 50g Sourdough
Ingrédients pour nourrir le levain
1
If i'm not baking i stor my starter in the frige for most of 7 days.
Usuly i fed in the morning and if it is long in the frige i feed im 12 in 12 hours.
Méthode de travail
1
Its a starter made of portuguese rye flour and mineral freshwater (50 of flour to 60 of water and 50 of sourdough). In the 5ft day it was already active and ready. I also give the taste of my bread dough and different flours i use so he can taste is creations and develop a unique taste, flavors and power. He never let me down.
50g Rye
60g Water
50g Sourdough