Età
21Anni
Colore
Paese di origine Panama
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Kelvin Lim
dal 2003
It bring up the fragrance of bread and don't have to use chemical yeast, create good ears and crust and colour. Able to keep the bread longer time under normal room temperature.
Caratteristiche
I'm feeding my Levain sourdough daily at interval of 12 hours, because if the sour taste after bake, I used natural fertmented apple liquid, the result was amazing, the sourness reduce and yet taste so good assourdough bread.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Result
Rye Sourdough raisin walnut
