![Polo recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
Miscela
75%
25%
Liquido
Farina
Altro
Polo
dal 2020
Bad bread
Caratteristiche
Un peu acide, très très léger. Frais avec une odeur de yaourth
Sapore e aroma
![Polo top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
![Polo jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
Ricetta
Ingredienti di partenza
- 50% Froment
- 30% Epeautre
- 20% Seigle
- 1Cup Miel
Ingredienti per il rinfresco
1
Spoon + 50+ 50
Metodo di lavorazione
1
Polo est mon premier levain réalisé à partir de farines bio complètes. Il a deux mois.
50% Froment
30% Epeautre
20% Seigle
1Cup Miel
Result
Campagne
![Polo Campagne first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_polo_campagne_entirely.jpeg?itok=I1FBSoha)