나이
10년
색
Country of origin Italy
Taste
& Flavour
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Dolomiti
Since 2014
My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.
특징
It is a strong but mild smelling sourdough, with a fruity and nutty smell.
맛과 풍미
Recipe
Starting ingredients
- 100% Water
- 100% Wheat flour
Feeding ingredients
1
Working method
1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water
100% Wheat flour
Comments
Dankjewel Vincent!