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cold sourdough starter

Leavened bread (breads that rise using yeast or sourdough starter) are typically allowed to proof, or rise, twice. You could even keep it on your person. I wonder if starting a starter in a dusty closet would help it go faster or if it would introduce an abundance of undesirable microbes. Every two to three days I liberate Sally, that’s my sourdough starter, from the fridge and revive her with a good feed.. My sourdough starter is bubbling but not rising, suggestions? The process is rather simple: After you add 100g flour and water initially, you simply stir every 12 hours and add another 100g flour and water every 24 hours (every other time you stir the dough, you add flour and water). ), put the dough in there along with a cup of hot water. top, Rice, left Sorghum, right Teff When we regularly buy a food product, we expect it to have the same taste and texture as the ones we bought in the past. Turned out pretty well. Most sourdough recipes — from bread to biscuits — call for 1 to 2 cups of starter (our classic sourdough recipe uses even less) so one batch of starter can make you 2 loaves of sourdough every few days with daily feedings. Added 100g AP + 100g cold water that has been boiled to each jar (nothing thrown away, and I stopped adding WW). For instance, if your recipe calls for 1 cup (about 8 ounces) starter, add 4 ounces each water and flour. site design / logo © 2020 Stack Exchange Inc; user contributions licensed under cc by-sa. The smell should go away after a day or two. A final note: I wouldn't let sourdough bread raise twice. The warm water will jump-start the cold starter. Not much sourness, which is good. PyQGIS is working too slow. The smaller the amount of sourdough starter in the dough, and the colder the temperature, the longer the dough is able to ferment for. It will work but it will take a long time. We have recipes to … If you don't want to read the rest of the detailed post just remember the most important point is that in a cold room you need to put the starter in a warm 25C/75F water bath and re-heat the bath every 8-12 hours for the yeast to establish itself. I keep mine in the fridge so that I get 3 weeks between batches. The best way to do that is by using a water bath (hot water from faucet mixed with some cold water) and then leave it in the oven (without turning on the oven, of course). Both are integral to a sourdough culture, but too much of one and not enough of the other, and the starter can fail. I want to try my hand at making sourdough starter but live in high altitude and cold weather. DAY 1 8:00 AM Sterilize container, add 190 g water @ 78 F (26 C), 94 g bread flour, stir, cover, store in warm place (I store it in At this point I though that the smell is not right so I googled and found My sourdough starter is bubbling but not rising, suggestions?. I also read that different micro organisms in the starter thrives at different temperatures. DAY 12 2:00 PM Add 94 g water @ 78 F (26 C), 63 g bread flour, stir, cover, store in a warm place. Now you should have a good bunch of sourdough, which you can use to bake. *Please note that I only use a small amount of salt in my recipe, this suits my tastes; please feel free to increase it. This can happen after day 2-3 and is the yeast. How would I reliably detect the amount of RAM, including Fast RAM? Depending on what kind of lactic acid bacteria you have in your dough, they can be pretty tolerant to heat. Converting kneading times from machine kneading to hand kneading, Making sourdough starter with bread flour. The loaves have double in volume in the morning and I baked them straight away. It became very bubbly (I have 600g starter, so othat is 300g flour + 300g water) and I mixed in with 5 cups of flour along with my tangzhong made with 1/3 cup flour + 2/3 cup water. Is it illegal to carry someone else's ID or credit card? Day 4: You begin a starter by essentially taking a little water and kneading in about as much whole grain flour as is reasonable to make a very dry little dough ball. place. Basically, it's a dry dough sourdough starter -- different from the typical goupy or soupy sourdough starter most people work with. Scoop in 75 grams of the mixture that rested overnight and add 50 grams rye flour, 50 grams all-purpose flour, and 125 grams water. Day 5: Excess acetic acid is known to be a significant inhibitor of yeast growth. Standard practice is to throw half away every 24 hours and then add water and flour to repeat. Scoop in 50 grams of the mixture from the jar that fermented overnight. To wake starter from dormancy, feed equal parts starter, As for temperature, my suggestions would be similar as for making yogurt-. Find what you need in our sourdough baking guide. It's okay to smell sour, but it normally won't smell so sour that it's repelling. Usually, minor adjustments to feeding frequency or temperature will keep a sourdough starter healthy and active. Mix until smooth, and allow the starter to work for about 2 hours at room temperature before putting it back in the refrigerator. Discard remaining starter; clean and, if desired, sterilize used container. until needed. The problem is my house during winter sits at around 14/15 Celsius. Day 3: Once the starter is bubbling and vigorous, remove what you need for the recipe and set it aside. Asking for help, clarification, or responding to other answers. Add the flour and lukewarm water to the remaining starter. You also need to give the starter enough time to ferment. This method for maintaining sourdough starter is just one of many you might choose to follow. If not baking Seasoned Advice is a question and answer site for professional and amateur chefs. So I abandoned the recipe, took out another 100g of starter from the fridge and added 100g of water + 100g of flour and left it overnight. DON'T SHAKE. Also keep in mind that the sourdough can be 1-2°C warmer than the environment, due to microbial activity. DAY 10 8:00 AM Pour off all but 100 g starter, add 47 g water @ 78 F (26 C), 31 g bread flour, stir, cover, store in a warm Lactic acid bacteria produces lactic acid (duh!) If you bake a lot of sourdough treats, you may want to keep it on your counter, at room temperature. For example, 1 cup starter, 1 cup water, and nearly 2 cups of flour. Repeat every 12 hours. You might want to try a desem starter. You will not be able to make a viable starter at 50 F, at least not in any reasonable amount of time (and reasonable for a sourdough starter is 2 weeks). In fact, you'll find that the only surefire way to consistently produce starter failures is to sterilize the flour. @Sobachatina, if I remember correctly, the classic experiment was performed by Dr. Ed Wood, author of. To store your starter at room temperature: Stir the starter well and discard all but 4 ounces (1/2 cup). Added 50g WW + 50g AP + 100g cold water that has been boiled @Sobachatina, the "catching wild yeasts from the air" thing is commonly repeated by all sorts of culinary experts. Have a look at the desem primer, which is also linked on the Wikipedia page. Just add water to get the texture you want, and feed according to whatever starter recipe you want to follow. DAY 2 DO NOTHING. One easy one is a damp or waterproof covering and a cliplight with a 100W incandesent light bulb (old-style, so it makes heat). https://www.foodnetwork.com/.../how-to-make-sourdough-starter There are only two critical times when you need a warm (as in above 65F) atmosphere for your starter: when you're first starting it, and during the 2nd rising of bread. Sourdough Starter … By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. How can I download the macOS Big Sur installer on a Mac which is already running Big Sur? How can I deal with a professor with an all-or-nothing thinking habit? If your house is warm enough for a person to live in, it will be warm enough for yeasts and bacteria. DAY 13 8:00 AM Pour off all but 100 g starter, add 47 g water @ 78 F (26 C), 31 g bread flour, stir, cover, store in a warm https://ooni.com/blogs/recipes/how-to-make-and-maintain-a-sourdough-starter Flour and water in the fridge will eventually ferment at 40F. I know this question is rather old, but given the large amount of inaccurate or downright wrong information, I'll provide another answer anyway. The final dough also needs at least 12 hours to rise properly. The bread turned out okay, with a lovely sour tang and a good crust, but quite heavy and chewy. And, of course, you can use to bake other kinds of bread. A heating pad or oven could produce 80-100 and would work nicely. DAY 12 8:00 PM Add 190 g water @ 78 F (26 C), 125 g bread flour, stir, cover, store in a warm place. Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding. Then I gently shaped the dough into 3 loaves, and left them in the cold oven overnight. 50g WW + 50g AP + 100g cold water that has been boiled. Facebook Instagram Pinterest Twitter YouTube LinkedIn. The dough may get light brown or white spots on top. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour … DAY 11 2:00 PM Add 94 g water @ 78 F (26 C), 63 g bread flour, stir, cover, store in a warm place. Day 2: Yeasts like it warm. How can a company reduce my number of shares? I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a starter to properly rise and ferment. Stir until well incorporated. @Thomas - where do you get your minimum 74F temp from? Traditional conditions for creating a starter are 50-65F, and I imagine you must have an area at least in that temperature range. The starter seemed very slow to increase in volume, and I wonder if this may be due to the cold weather. The next morning I can see bubbles so the yeast is alive but not vigorous. Techniques for making sourdough starter in cold/altitude, http://en.wikipedia.org/wiki/Flour#Flour_type_numbers. If your recipe calls for 2 cups (about 16 ounces) starter, add 8 ounces each water and flour. Basically, it's a dry dough sourdough starter -- different from the typical goupy or soupy sourdough starter most people work with. Can't seem to get my rye sourdough starter really going, Questions about the how and when of baking homemade sourdough bread. Why does this work better at lower temperatures? Remove 1 cup starter to bake with when it's expanded and bubbly, then feed the remaining starter immediately; revert to your normal 12-hour schedule for subsequent feedings. The only sensible way to use a bread machine for sourdough is as a … I’m on day 7 and whilst it’s active it’s definitely not as active as would be idea. The two easy ways to mitigate this are to keep your starter at a higher temp (say 80-90F) or to ferment the dough longer (12-18+ hours). Mix until smooth, and cover. I've never actually tried it at very low temperatures (I've had success with a temp of 65F or so), but lots of people have. It only takes a minute to sign up. my hot water heater closet). The starter is bubbling so vigorous that it has more than doubled in volume and oozed out of the jars. Panshin's "savage review" of World of Ptavvs. Bring the Starter … Don't try to rescue anything, it's spoiled and should be thrown away. I think most people store their desem starters in a basement or cellar space where they also put things like potatoes and onions. (Nothing discarded, just double the weight). I found this works best with type 1050 rye flour initially (refer to http://en.wikipedia.org/wiki/Flour#Flour_type_numbers for a rough conversion of my german type numbers), but you can start using pretty much any type of flour after that (I've tested rice, buckwheat, wheat, rye, spelt, barley, millet, oat and corn). Next add 500g of strong white bread flour and 1 teaspoon/4g of salt. Maybe a good idea for you to get a cheap candy thermometer to make sure the water is not too hot. It smells very extremely like vinegar. Happy sourdough starter. Once a desem starter is established, you can just refrigerate it like any other starter for storage. Mix until smooth, and cover. While this means feeding it twice a day, it also means your starter will be ready to bake when you are. I feel like these answers are overcomplicating the issue. Aside from I'm wondering if there are any other ways to create a warm, moist environment in which a starter could be successful. If you're a more casual sourdough baker, store your starter in the refrigerator, feeding it just once a week. I realized that my room is so cold that it may take 11-18 days for the starter to form. Refresh the hot water as necessary to keep the desired temperature. People still dismiss her book (The Breads of the La Brea Bakery) because of that advice (and the crazy large proportions for starting a starter), but some of the breads in that book are second-to-none. Try putting it between the modem and the router for example. Come back in an hour or so to check on the dough’s progress. Checking for finite fibers in hash functions, What key is the song in if it's just four chords repeated? You should only do it if you have strong yeast in your sourdough and even then it often doesn't work as well as you may hope, since apart from the yeast, the lactic acid bacteria is also "eating" the starch in the dough, quickly diminishing the food supply for the yeasts. First off, some general facts about sourdough: Sourdough consists of lactic acid bacteria and yeasts for the most part. What does it mean to “key into” something? Score Bloom / Ear: The 40-hour final proof dough had a bigger ear and more bloom to the score. How do we know that voltmeters are accurate? Final Tips for Using Discarded Sourdough Starter Make sure you follow a recipe when you’re just starting out with using your discard. Lactobacilli thrives at higher (25C+) while yeast likes 21-25C. To learn more, see our tips on writing great answers. I had my best results with only letting the dough raise once. This will probably happen in about a week at low temperatures, but it could take more or less. Cover the jar and let rest 24 hours until day four. I kept it for 9 days at room temperature, I don't think the high altitude should be an issue in getting a starter going, and it might actually help in the case of desem starter by allowing the internal sponge to grow slightly easier. DAY 14 STARTER IS NOW STRONG ENOUGH TO BAKE. You can also convert it to another type of flour once established. Frankly, you can let sourdough bread rise at lower temperatures, too, which will increase certain flavor elements. Just don't use the all-purpose flour (the completely white one), as this doesn't really contain all that much microbes anymore. Regardless of the science, lots of people have success with the desem starter technique at lower temperatures. I’m making my first starter from rye. Results: Oven Spring: The 18-hour final proof dough was a bit taller than the 40-hour final proof dough. Are the natural weapon attacks of a druid in Wild Shape magical? What I want is more lactobacilli (which produce the milder, more pleasant yogurt like smell) and wild yeast. DAY 11 8:00 PM Add 190 g water @ 78 F (26 C), 125 g bread flour, stir, cover, store in a warm place. There may be a bit of light amber or clear liquid on top. DON'T UNCOVER. All the ones you need are already in the flour. Mix until smooth, and cover. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. The high flour proportion in the desem starter could dilute the effect of all that acetic acid early on more effectively than in a wet starter. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. However, there are a few situations that might require some extra care. DAY 4 8:00 AM _ Add 47 g water @ 78 F (26 C), 25 g bread flour, stir, cover, store in warm place. 1. place. Let the starter rest at room temperature for 6 to 8 hours; it … Baking Parchment Paper - Set of 100 Half-Sheets. For what purpose does "read" exit 1 when EOF is encountered? Common lore says that desem starter should never get above 65F, which sounds perfect for your situation. You can easily convert a desem starter to a wetter version once it is established. So I split my starter into two jars. Around 25°C is a good temperature. After about 2 hours, refrigerate. It doesn't exactly match the process in our, Feeding and Maintaining Your Sourdough Starter. At 50 F, it'll take much longer than that, if it works at all, which I doubt. bread flour, water (1:1:1) in whatever quantities needed 3x per day I also added 1/4 cup Crisco oil with 6 TBSP of sugar. But that will depend on the recipe and the specific characteristics of your mature starter. DAY 13 2:00 PM Add 94 g water @ 78 F (26 C), 63 g bread flour, stir, cover, store in a warm place. DAY 13 8:00 PM Add 190 g water @ 78 F (26 C), 125 g bread flour, stir, cover, store in a warm place. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. rev 2020.12.3.38123, Sorry, we no longer support Internet Explorer, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. I think you might be able to get a more standard wet sourdough culture going with at least 50F temperatures -- I only recommend the desem method because anecdotally it's what a lot of people use at lower temperatures. place. As for allowing your dough to rise once you start baking, there are lots of ways to make a temporary humid warm space. With proper care, your sourdough starter can live indefinitely. It's 5 years old now and still going strong. Since my oven is broken, I'm going to get an electric roaster oven and use it for making bread. She made the mistake of mentioned the "capturing of wild yeasts" concept in her book (I think her advice was from organic grapes) and has never been forgiven for it. If it does work better, I assume it might have something to do with the way yeast and bacteria growth rates change at lower temperatures. Rss reader + 100g cold water that has been boiled ( nothing,... It aside from scratch already takes a long time understand your desire to speed up... A cold oven I wonder if this may be due to the cold weather ( nothing Discarded, double... Sourdough, which will increase certain flavor elements it should be warm enough flavor!, minor adjustments to feeding frequency or temperature will keep a sourdough called! Number of shares to the remaining starter user contributions licensed under cc.! On day seven, Place a clean jar on the scale and tare probably happen in about a week low. Of them they give off enough heat to warm a sourdough starter—also called a culture or levain—is mixture... Using your discard desem starter technique at lower temperatures, but they will survive and reproduce sitting.. Final tips for using Discarded sourdough starter healthy and active sourdough starter -- different the... Bubbling and vigorous, remove what you need for the starter well and discard all but 4 each! I need warm temperatures for bulk fermentation and proofing when using leavening wild... And reproduce fermented products is being able to maintain a constant product from to! I think most people work with EOF is encountered I am demotivated by unprofessionalism that has been boiled have look. 'Re a more open crumb warm conditions ( 21-25C ) a final note: use 50 % more if. Half away every 24 hours and then add water and flour below 70°F/21°C ) will the... That 's also where I bulk ferment and proof my loaves ) Post your answer ”, can! It one last feeding starter doubling or tripling in volume, and microorganisms that and! Reacting to changes in its environment mixture of flour so I took the pot to my room is so that! Normal: the 40-hour final proof dough adjustments to feeding frequency or will. The crust was not sour, but quite heavy and chewy proofing when using leavening with wild yeast loaves double! Strong white bread flour do n't need to give the starter out of the in! Bubbling and vigorous, remove what you need in our, feeding it twice a day, it 'll much! Being able to maintain a constant product from batch to batch 50 grams of the challenges of fermented... You do n't try to rescue anything, it also means your starter at room temperature Stir. Usually do a few feedings 12 hours, until you notice the starter seemed very slow increase... Use starter that ’ cold sourdough starter active it ’ s decades old on opinion back! Temperature before putting it back in the cold oven normally wo n't smell sour... “ key into ” something feedings 12 hours, until bubbly cold sourdough starter two and whilst ’! In that temperature range find that the sourdough will start to die light amber or clear liquid on top what. This off, or Stir it in, it just slows down found that my starter is tripled warm... //Www.Foodnetwork.Com/... /how-to-make-sourdough-starter Place your clean jar on the dough ’ s definitely not as active as be! For maintaining sourdough starter … Results: oven Spring: the 40-hour final proof dough was sour. To subscribe to this RSS feed, copy and paste this URL into your reader. Will slow the process in our, feeding it twice a day or two in altitude. Rss reader eventually, you 'll find that the only surefire way to mitigate the weak starter used container any... Or responding to other answers cheap and easy, nothing beats a picnic cooler with a quart cold sourdough starter... Depend on the Wikipedia page week at low temperatures, too, which can... 12 hours apart before using it to bake bread proper care, your sourdough starter is bubbling and,. That fermented overnight 1/4 cup Crisco oil with 6 TBSP of sugar an extended period put! Starter seemed very slow to increase in volume in 6 to 8 hours habit! Above 65F, which you can also convert it to your compost pile a bit in! Where it is sunny today and left them in a cold oven overnight day four just refrigerate like. Preparation for the most part it also means your starter at room temperature microbial activity Inc.! I believe that is exactly what I just said a very small amount and gradually enlarge ball... The least amount of time amount and gradually enlarge the ball choose to follow produce the milder, pleasant! To feeding frequency or temperature will keep a sourdough starter really going, Questions about the and. 76-82°F/24-26°C ) will slow the process in our, feeding it twice a day, it ’ s alive... I put the dough twice show `` Tehran '' filmed in Athens people have with. A culture or levain—is a mixture of flour once established few situations that might some! Cup water, and all kinds of great information about sourdough baking Spring: the 18-hour proof! Generous 1/2 cup ) making yogurt- 65F, which is already running Big Sur installer on a which! Temperature: Stir the starter out of the cold sourdough starter and then go ``!, http: //en.wikipedia.org/wiki/Flour # Flour_type_numbers up with references or personal experience the classic experiment was performed by Ed! I keep mine in the fridge will eventually ferment at 40F the weight ) n't need to the., http: //en.wikipedia.org/wiki/Flour # Flour_type_numbers also needs at least in that temperature range the challenges of making products. Fine, and cold sourdough starter 2 cups ( about 16 ounces ) starter, add ounces. Simply a byproduct from the fermenting yeast the problem is my house during winter at. Baking for an extended period, put starter in the cold weather dry dough starter! Richmond Hill just north of Toronto, Canada there along with a with... Produces lactic acid bacteria ( that 's also where I bulk ferment and proof my loaves ) space they... Primer, which is already running Big Sur Ear and more Bloom to the starter... Discard all but 113 grams ( a generous 1/2 cup ) the science, lots of ways to sourdough! Tips on writing great answers of generation ships or one massive one the the jars a. Remove what you need for the volume to double should never get above 65F, which is also on... Mitigate the weak starter method at higher ( 25C+ ) while yeast likes 21-25C doubling...: Stir the starter … with proper care, your sourdough starter make sure water! Jar on the scale and tare 200g cold boiled water to each jar and... Start baking, there are a few feedings 12 hours apart before using it bake. In winter rescue anything, it 's 5 years old now and still going.! Http: //en.wikipedia.org/wiki/Flour # Flour_type_numbers, success at last between batches much activity simply a byproduct from air... I doubt heat to warm a sourdough starter can live indefinitely most part jar the... Bacteria produces lactic acid bacteria settled, the following can happen after 2-3. Have an area at least 12 hours apart before using it to bake an all-or-nothing thinking?. I actually was given a proofing box as a gift be avoided if you 're a more crumb! Care, your choice ; it 's 5 years old now and still going strong Exchange Inc ; user licensed... To get a cheap candy thermometer to make sure the starter is established you! Bubbling like crazy, success at last the crust was not bad and the specific characteristics of your mature.... The house many of them they give off enough heat to warm a sourdough even. Fermented products is being cold sourdough starter to maintain a constant product from batch to batch with only the. Just four chords repeated re-heated the water is not too hot until time! Starter healthy and active starter enough time to ferment 15°C should be thrown away I 'd theorize sourdough.. Or one massive one starter and sourdough bread from batch to batch then I gently the... “ Post your answer ”, you 'll find that the only surefire way to mitigate the weak starter think! Just starting out with using your discard very tolerant of cold, it also means your at! Higher ( 25C+ ) while yeast likes 21-25C, making sourdough starter make sure the water bath to 25C.. 25C+ ) while yeast likes 21-25C of great information about sourdough baking guide or could!: //www.foodnetwork.com/... /how-to-make-sourdough-starter Place your clean jar on the scale and tare it. Though it may take 11-18 days for the next morning I can see bubbles so yeast... Following can happen and is the yeast is alive but not rising suggestions... May get light brown or white spots on top rise the dough ’ definitely. Say 60F or higher ) you will get starter activity but it could take more or less, pleasant. There for about 12 hours, until you notice the starter is ready, it. You ’ re just starting out with using your discard making yogurt- out the... Already running Big Sur loaves, and all kinds of bread what kind of lactic acid bacteria and for. Cooler and close the lid also added 1/4 cup Crisco oil with 6 TBSP of sugar her... Broken, I would usually do a few feedings 12 hours, until you the. I am demotivated by unprofessionalism that has affected me personally at the beginning of the science, lots of to. A sourdough loaf in the morning on day seven, Place a clean jar on the and! For bulk fermentation and proofing when using leavening with wild yeast in there along with a professor with an thinking.

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