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I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.
After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.
Taste & flavour
- 10g Water
- 10g Wheat flour t-65
- 2g Spineaple
- 2g Raisin
- 100% Water
- 200% Flower
- 200% Stater
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin
Exclusive for breads !!
I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!