Tulin's recipe

Tulin's

Turquie
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Âge

8Ans
Couleur

Pays d'origine Turquie

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

100%
Liquide Farine Autres
Tulin's

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Depuis 2016

My grandson born with allergies. I want to feed him as natural aswe can

Caractéristiques

I always make aLevan waiting for 4 hoursbefore putting in thedough. Smelling and tasting sweet .i put in everykind of nuts in never using the white flour. I want to make as natural as I can

Goût et saveur

Tulin's jar shot
Tulin's front shot
Tulin's rising shot

Recette

Ingrédients de base

  • 100% Flour and water

Ingrédients pour nourrir le levain

1
I take out %80 of ssourdough to make aLevan and the leftover smells better. I put 200gr of flourand 200gr of water to feed the mother. Then make alevan with 100 gr of flour and 75 gr of water

Méthode de travail

1
100% Flour and water

Result

Foccacio

Put some olive oilin the bread dough and one coffee cup oil underthe bread dough one night before baking
Tulin's Foccacio first overview
Tulin's Foccacio second overview
Tulin's Foccacio first slice
Tulin's Foccacio second slice

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Commentaires

Tulin Kuyumcu

I would like to learn everything about sourdough artisan bread and other
baking products

Tulin Kuyumcu

Baking good bread starts with good old sourdough Iam a beginner