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100%
Liquido Farina Altro
Tulin's

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dal 2016

My grandson born with allergies. I want to feed him as natural aswe can

Caratteristiche

I always make aLevan waiting for 4 hoursbefore putting in thedough. Smelling and tasting sweet .i put in everykind of nuts in never using the white flour. I want to make as natural as I can

Sapore e aroma

Tulin's jar shot
Tulin's front shot
Tulin's rising shot

Ricetta

Ingredienti di partenza

  • 100% Flour and water

Ingredienti per il rinfresco

1
I take out %80 of ssourdough to make aLevan and the leftover smells better. I put 200gr of flourand 200gr of water to feed the mother. Then make alevan with 100 gr of flour and 75 gr of water

Metodo di lavorazione

1
100% Flour and water

Result

Foccacio

Put some olive oilin the bread dough and one coffee cup oil underthe bread dough one night before baking
Tulin's Foccacio first overview
Tulin's Foccacio second overview
Tulin's Foccacio first slice
Tulin's Foccacio second slice

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Commenti

I would like to learn everything about sourdough artisan bread and other
baking products

Baking good bread starts with good old sourdough Iam a beginner