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    Eileen Correa

    Member
    October 9, 2024 at 00:37 in reply to: Elaboracion de la masa madre

    A mí me gustó el metodo del curso de masa madre de Martino Beria. El explica los ratios para mantener 250gr de m.m., gastar 200gr y con los 50gr restantes volver a hacer m.m.

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    Eileen Correa

    Member
    October 23, 2024 at 15:08 in reply to: Curso panadería Martino Beria

    Hola! Yo ya he hecho varias veces el pan de la receta de Martino y me funciona muy bien! A veces dejo la masa madre más de 48 horas porque no la veo activa. 😃

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