I was a bored line cook working in a restaurant that made all our own sourdoughs. The baking position opened up and I haven't looked back. That was 10 years ago.
Kept as a stiff starter, in the San Francisco tradition. Lends a sweeter and nuttier flavor
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
- 100% T-200 edison flour
- 55% Water