Âge
9Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Alma
Depuis 2015
I was horrible at making bread and after messing up 8 loaves of brioche I decided that I needed to learn how to make bread in order to be a better chef. So I ended up taking one of the hardest books to use for naturally leavened Tartine and the rest was delicious history.
Caractéristiques
A sturdy starter that seems to bounce back regardless of how much I neglect it. But when I do take care of it, it is a joy to work with. All my care and attention is to it.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 25% Whole wheat flour
- 25% White flour
- 50% Water
1
25% Whole wheat flour
25% White flour
50% Water
2
Méthode de travail
1
Commentaires
Good Luck! I think about sourdough as having a "pet turtle". It can be lovely to look at, fun to play with, but oh, so, slow. :)