-
Paulo Padrao ha publicado una actualización
Level:
Scoolinar
Using sourdough and slow fermentation, this bread made from wheat, rye and 5% rice flour was one of the first that I managed to turn out really nice. I use fine flour from a stone grinder at a low grinding temperature. sourdough was only 1 month old.
Mandie Lowe ySol Damiani2 Comentarios-
Level:
Scoolinary Team
I love the crust of those breads @paulopadraogmail-com
-
Level:
Scoolinary Team
Hi, @paulopadraogmail-com
The flavor of the sourdough bread is so delicious and the crust is very crispy.
Thank you for sharing your beautiful preparations with the community
-
