Mistura

66%
34%
Líquido Farinha Outro
Kvascho

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2013

My starter is originaly from Sofia. But it traveled between two seas - Black see and Aegean see.

Características

It triple its volume in 6 hours if feeded regularly. It smell is mild like peaches and milk when is young. When jt matures it is getting sharp.

Sabor

Receita

Ingredientes iniciais

  • 33% Mother levain
  • 34% Flour
  • 33% Water

Ingredientes para alimentar

1
When I bake I keep mother levain on the bench at room temperature and feed 6-8 hours. When I am away I keep it in the fridge and feed in 2-3 days.

Método de trabalho

1
Mother levain Fine wheat flour Spring water /from the mountain nearby/
33% Mother levain 34% Flour 33% Water

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library