Mixture

Unknown
Liquid Flour Other
Leonardo

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Since 2020

The era od sourdough was on the rise so I decided to took a part in it :)

Characteristics

Leonardo is super fluffy and not as glu-ey/thick. It normally forms a lot of bubbles and because of the rye flour it rises faster.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
Normally I feed Leonardo on a room temperature every 24 hours. I normally add 25g of rye flour in a combination with 20-25g of lukewarm water.

Working method

1
Leonard is made with 100% rye flour.

Result

Plansar

When living in a place surrounded by nature you create somethin magical. Bread with local cheese and herbs.

Preserve your sourdough for the future

Create your own Explore sourdough library