Âge
14Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Boeddha Bubbles
Depuis 2010
I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!
Caractéristiques
This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
- 6.25% Rye flour
- 6.25% Water
Ingrédients pour nourrir le levain
1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour
Méthode de travail
1
Rye flour
I use stone ground organic rye from De Zuidmolen.
(https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour
50% Water
2
Feeding
Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour
6.25% Water
Result
Pancakes
My buckwheat or Teff pancakes are worldwide famous in our family!
Cinnamon buns
To die for...!
