Âge
13Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Natalie
Depuis 2011
I've always wanted to but only found out about how to make a starter and bake through the Tartine Bread book in late 2010.
Caractéristiques
Reliable! I've never had a complete failure. Rye gives it character and sourness, I think.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- Cup Water
- Cup Rye
1
discard all except a few tablespoons
2
add 1/2 cup warm water & stir
Cup Water
3
add 1/2 cup rye flour & stir
Cup Rye
4
leave out on counter for 4-8 hours
5
refrigerate until next use
Méthode de travail
1