大孔洞面包

4 года назад

ингредиенты: мука общего назначения 500 г вода 400 г дрожжи 1,5 ч. соль 1,5 ч.

2 года назад

A baker tests whether a sourdough starter left unfed for two weeks in the refrigerator can still be used to make bread. They bake three loaves using different feeding methods and compare the results, exploring the potential of using an unfed starter in a pinch. The video highlights the unexpected resilience of sourdough starters and the potential for surprising outcomes in baking.