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Liquido Farina Altro
Aoito

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dal 2017

Curiosity about the properties I keep reading about it and willingness to bake the “Real Way”

Caratteristiche

It started from from rye and slowly converted Into regular flour. It’s a bit less than two years old and I feed it every 24 hours. I move to 12 or less when feeling active. It’s not very sour which I appreciate as I also bake sweet recipes with it

Sapore e aroma

Aoito top shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

Result

Aoito  first overview
Aoito  second overview
Aoito  first slice
Aoito  second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca