Líquido Farinha Outro
Preserve sua Fermentação Natural para o futuroCreate your own Explore sourdough library
We had problems with digestion. We wanted to exclude classic bread. We wanted bread with good ingredients. At that time I did not know that sourdough would become my way of life :-))). Sourdough I have two. Rusty and buckwheat. I bake from both. Many sourdough I have already donated. I do the cooking courses with sourdough
I also rye sourdough. Buckwheat gluten-free sourdough has a different consistency than classical. It takes longer to mature. It needs more stirring, due to oxygen. It is beautiful, fragrant. It blows off as a thermal mud. It does not fit. When matures, it is less demanding than classic. I make poppy bread with nuts, pumpkin flour and buckwheat + other ingredients.
- tbsp 3
Ingredientes para alimentar
- tbsp 3
I add a little (about 2-3 tablespoons) of flour and room temperature water. Mix wooden spoon. I add the water so much that it is a slurry consistency. With sourdough, and with yeast, I'm talking..It is also important to be cool.
Método de trabalho
Gluten-free sweet baking and intuitive. I use wholemeal flour from buckwheat and water on gluten-free flour. Best forest wells. Sourdough I do at room temperature, I'm talking to him. Responds that blows away. Gluten-starter I give to eat 1-2 times a day depending on the temperature. I mix it several times a day. I try to perceive it. Sourdough teaches me again sees itself, because for me react.
Poppy bread with nuts, sunflower, buckwheat
Sourdough I use almost every baking. This bread is based on poppy, I also added ground nuts, sunflower, pump
Cakes with jam.
I bake them from buckwheat, rice and corn flour. Use your own jam from blackberries, aronia and roses.
Almond cakes with butter, cranberries and pumpkin flour.
I bake and cook a lot of recipes, more than I put :-)