Смесь

51%
49%
жидкость муку Другой
Gregoria

Сохрани свою закваску для будущего поколения

добавьте свою закваску Исследуйте библиотеку

С 2017

As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.

Характеристики

She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes

Вкус и аромат

Gregoria top shot

Рецептура

Ингредиенты для стартера

  • 49% Millet
  • 49% Water
  • 2% Honey

Ингредиенты для обновления

  • 50% Millet
  • 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet 50% Water

Метод работы

1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet 49% Water 2% Honey

Сохрани свою закваску для будущего поколения

добавьте свою закваску Исследуйте библиотеку

Комментарии