Age
2Years
Color
Country of origin United States
Taste
& Flavour
Asia
Australia
Antarctica
Africa
Europe
North America
South America
Sourdough
in the world
- 1556 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
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1
Result
