I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.

특징

Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.

점도

맛과 풍미

레시피

시작하는 원료

100% Organic french wheat flour
100% Water

먹이재료

Equal amounts of water and flour plus 20% of flour weight with the culture.

작업방식

3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.

100% Organic french wheat flour 100% Water

Result

Bread, pizzas, pannetones, croissants and more.

Preserve your sourdough for the future

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