Âge
8Ans
Couleur
Pays d'origine Chine
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Xing Ling
Depuis 2016
I have been baking sourdough for more than 15 years. But interrupted it from 2010 to 2015 due to a very hectic business schedule. As the bakery next door was closed in 2016, I resumed baking so the family have high quality bread every week.
Caractéristiques
Xing Ling is a very resilient and resistant starter. It is made of 50% whole wheat flour and 50% bread flour. Can stay more then 10 days in the refrigerator without feed, and still yield fantastic sourdough when brought back to room temperature.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
Sourdough Waffles
A delicious tangy waffle, which recipe was developed by myself and improved / fine tuned over the time.