Age

2Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1514 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

Unknown
Liquid Flour Other
Aoito

Since 2017

Curiosity about the properties I keep reading about it and willingness to bake the “Real Way”

Characteristics

It started from from rye and slowly converted Into regular flour. It’s a bit less than two years old and I feed it every 24 hours. I move to 12 or less when feeling active. It’s not very sour which I appreciate as I also bake sweet recipes with it

Taste & flavour

Aoito top shot

Recipe

Starting ingredients

Feeding ingredients

1

Working method

1

Result

Aoito  first overview
Aoito  second overview
Aoito  first slice
Aoito  second slice

Preserve your sourdough for the future

Create your own