COMPLÉTÉ À 100%

Mélange

42%
57%
Liquide Farine Autres
Betty Boop

Préserver votre levain pour le futur

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Depuis 2014

Artisan feel, rustic appearance, slow baking, challenging. All those!

Caractéristiques

It is a simple starter that I have started in 2014. In 2015 I dehydrated part of it in a low temp oven, overnight. The dried out starter I then crumbled up. I have filled a small plastic container I froze it. After about a year I made a starter from this frozen part and it is working like a charm again. The starter is very basic and I bake basic organic sourdoughs..

Goût et saveur

Betty Boop top shot
Betty Boop jar shot
Betty Boop front shot
Betty Boop rising shot

Recette

Ingrédients de base

  • 30g Organic rye flour
  • 40g Pineapple juice

Ingrédients pour nourrir le levain

  • 100% Organic flour
  • 100% Water
  • 100% Starter
1
When out the fridge, I feed the starter for 3 days before baking. I bake weekly, simetimes biweekly. On the 3rd day, Betty is refreshed twice.
100% Organic flour 100% Water 100% Starter

Méthode de travail

1
It's a regular pineapple-based starter, at now 100%. It's fed with 1:1:1 ratio of starter/water/organic flour. Between bakes Betty will be in the fridge. Once out, she is refreshed for 3 days. On the third day she's refreshed twice.
30g Organic rye flour 40g Pineapple juice

Result

Sourdough breads and sourdough pizza

Mostly breads that ferment overnight. Occasionally I make pizza.
Betty Boop Sourdough breads and sourdough pizza first overview
Betty Boop Sourdough breads and sourdough pizza second overview
Betty Boop Sourdough breads and sourdough pizza first slice
Betty Boop Sourdough breads and sourdough pizza second slice

Préserver votre levain pour le futur

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Commentaires

I love to bake! Sourdough is good for the gut as well as the mind :-)

I like to take pictures of it as well. I've got hundreds (thousands..maybe).