Età
21Anni
Colore
Paese di origine India
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Ryeson
dal 2003
I began baking bread because of the lack of good bread where I live.
Caratteristiche
The Sourdough made from my Rye starter is mildly tangy, there's a nutty sweetness as well, mellow rather than strong.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye
- 50% Water
Ingredienti per il rinfresco
- 50% Rye flour
- 50% Water
1
50/50 Rye flour and water.
50% Rye flour
50% Water
Metodo di lavorazione
1
Himalayan organic Rye
50% Rye
50% Water
Result
Pizza
I use the Rye starter to make pizza dough.