Età
13Anni
Colore
Paese di origine Tunisia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Leon
dal 2011
a french artisan boulanger that I last his bread and explain to me how important it is for him to keep the tradition.so I went back home and ask my grandma how she make bread without yeast before and here we are. its the same way that artisan do.
Caratteristiche
My sourdough is unique because every sourdough is unique , mine its based on grandma recipe , its simple but the flour is the key for that starter that make my bread tasty.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50g Flour
- 50g Water
Ingredienti per il rinfresco
- 50g Fine flour
- 50% Water
1
50g Fine flour
50% Water
Metodo di lavorazione
1
Mix 50g of T 65 Flour with 50 ml water and leave it for 48 hour
50g Flour
50g Water
2
and for the next 4 days keep feeding it with the amount of flour and water plus 10 g flour and water every time you do it .
Result
Pain de Leon
