Âge
7Ans
Couleur
Pays d'origine Danemark
Taste
& Flavour
Mélange
51%
49%
Liquide
Farine
Autres
Gregoria
Depuis 2017
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.
Caractéristiques
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
Goût et saveur
Recette
Ingrédients de base
- 49% Millet
- 49% Water
- 2% Honey
Ingrédients pour nourrir le levain
- 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
Méthode de travail
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Commentaires
All naturally glutenfree