DCI Foyle recipe

DCI Foyle

New Bedford, Stati Uniti d'America
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Stampa

Età

10Anni
Colore

Paese di origine Stati Uniti d'America

Taste
& Flavour

Asia
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Albania
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Europa
Nord America
Sud America

nel mondo

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DCI Foyle

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dal 2014

I became tired of store bought bread.

Caratteristiche

I have had him for two years now, abiding in the fridge, and he has developed into a rich thick goop that inspite of my neglect he responds nicely when fed and watered. He's fruity with a strong sour tone.

Sapore e aroma

DCI Foyle top shot
DCI Foyle jar shot
DCI Foyle front shot
DCI Foyle rising shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

Result

DCI Foyle

I have used Foyle for a variety of breads, rolls, pizza, focaccia, and even a chocolate cake.
DCI Foyle DCI Foyle first overview
DCI Foyle DCI Foyle second overview
DCI Foyle DCI Foyle first slice
DCI Foyle DCI Foyle second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

Deborah Donner

I am a self taught baker, though I have gained much from online bakers who willingly share their expertise. Particularly the Facebook page "artisan bread bakers" have been very encouraging.

Deborah Donner

I am a self taught baker,who has benefited from the online websites and also the Facebook page,"Artisen Bread Bakers".