Âge
3Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Tokipaermap1
Depuis 2021
I am an artisan baker using traditional methods to make mainly bread & pizza bases. More time and effort than commercial yeast dough but well worth the benefits & taste. My children helped to create this starter at home in Devon. If they decide to bake when they grow up, the option to carry on with the exact same starter they created years earlier would be truly fantastic!! Enjoy your baking :-)
Caractéristiques
Sourdough starter born on 10/08/21
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 50% H2o spring water
Ingrédients pour nourrir le levain
1
Méthode de travail
1
50g Rye Wholemeal Flour, (Doves Organic)
50g Strong White Bread Flour, (Allinsons)
100g Natural Mineral Water (Ashbeck)
50% Flour
50% H2o spring water