Admin

Yes, the care regimen is the same as for other starter cultures.
OlgaGera
Here it is, not yet another day has passed
 Lactic acid starter culture by Admin
Admin

Looks great
Newbie
sorry no photos
Admin
Quote: Newbie

sorry no photos

But, there is a very detailed description, this is already a lot. If you wish, you can go through the records.

When I started to deal with this leaven, there was no mention of it at all ... at all! It was my personal idea, to try yogurt-kefir for sourdough, and off we go, the experiments turned into sourdough. Then a lot of my notes on the Internet word for word, and I met the photo.

It was a time when people just started to be interested in stoves, the wave went bread
OlgaGera
Newbie, you asked about the most non-stained leaven.
So this is it. Day (I have), and you're done.

She put the dough in the night. What is called - "by eye")))) Rye-wheat. The sourdough is wheat. I bake half.
The other half is in the cold. She defended me in the cold.




The bread is delicious. With a slight sourness.
I wanted to eat. Stabbed hot ...

so to speak, working moment)))
 Lactic acid starter culture by Admin

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