Mischung

50%
50%
Flüssigkeit Mehl Weitere
BLIBLABLU

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seit 2019

We were already active in some home fermenting projects like kefir and lacto vegetables. This sparked our interest in learning more about fermentation and trying. So we ended up giving a starter a go. Firstly without succes. During the first COVID-19 wave we gave it another shot, now more successful! We've been baking weekly all year.

Charakteristische Eigenschaften

sweet, nutty, thick

Geschmack und Aroma

BLIBLABLU  top shot
BLIBLABLU  rising shot

Rezept

Zutaten für den Starter

  • 100% Whole grain rye flour
  • 100% Water

Zutaten für die Auffrischung

1
When not baking we feed it 1-2 a week with 50 grams of rye and 50 grams of water. Pre baking we take bliblablu out of the fridge and feed it with the same proportions, when it's cold we let it rise in a warm place (oven, with only the light on)

Aufarbeitung

1
30 grams of rye flour and 30 grams of water mixed together and let it sit at room temperature.
100% Whole grain rye flour 100% Water
2
After a day discard half, and continue with step 1.do this until you get a bubbly starter that doubles in size whitin 2-8 hours after feeding.

Ergebnis

Bas Snijders

Mostly breads, pizza and occasional pancakes from the scraps
BLIBLABLU  Bas Snijders first overview
BLIBLABLU  Bas Snijders second overview
BLIBLABLU  Bas Snijders first slice
BLIBLABLU  Bas Snijders second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek