Curiosity and a passion for fermentation. I'm a food technologist by education, I experienced many fermentation processes as a hobbyist (beer, cheese, etc.) so it was time to try baking sourdough. And I love it.

특징

Fed with mostly whole wheat or unrefined wheat, it has a strong although balanced acidic character. Great to give to all of my breads that unique taste.

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

작업방식

Preserve your sourdough for the future

Create your own Explore sourdough library