Âge
9Ans
Couleur
Pays d'origine Chypre
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Prozymi
Depuis 2015
A friend brought some from her mom to bake together over one Easter and it fascinated me. I got totally mesmerized and wanted to know all about it. Addicted since!
Caractéristiques
I’m not sure if it’s unique but it’s alive and very demanding - hot weather doesn’t help and it asks for planning. sometimes I have to discard some and re-feed as it collapses before I’m up and ready to bake. I use cold water and sometimes cold flour to slow down fermentation.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Take out of the fridge, let stand for a while to get the room temperature, feed with flour and cold water as I live in a hot humid country
Méthode de travail
1
Same amount of water and flour
Commentaires
I love baking with sourdough. I want to stop everything else I do and just learn and bake sourdough! Maybe one day soon I will...