Âge
10Ans
Couleur
Pays d'origine France
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Bert
Depuis 2014
I had begun baking bread and a friend suggested I start baking sourdough.
Caractéristiques
Bert is bubbly and happy
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Kept in the fridge, until I'm ready to bake, then fed for two days before baking. 100% hydration starter using spelt flour.
Result
Scones,muffins, focaccia...
I make cheesy scones with cheddar and Parmesan, waffles, pancakes, focaccia, fruit and savoury muffins as well as bread.