Started with yeast bread, but wanted to take it to the next level and go as clean as possible
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
Goût et saveur
Ingrédients de base
- 50% Wholegrain bio wheat flour
- 50% Water
Ingrédients pour nourrir le levain
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
Méthode de travail
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
50% Wholegrain bio wheat flour 50% Water