Età
12Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
40%
60%
Liquido
Farina
Altro
Pantalaimon
dal 2012
I love bread but I was always bloated after eating it. I, therefore, decided to try natural yeast.
Caratteristiche
It’s doughy and ferments quite quickly.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 60% Flour
- 40% Water
Ingredienti per il rinfresco
- 35% Starter
- 35% Flour
- 30% Water
1
Remove some of the starter and add flour and cooled boiled water.
35% Starter
35% Flour
30% Water
Metodo di lavorazione
1
I used flour and water and left it for a day. The next day I renewed by discarding some of it and adding fresh flour and water. I continued this for 10 days. After which the starter was active
60% Flour
40% Water