Mélange

50%
50%
Liquide Farine Autres
Biscoff

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Depuis 2020

It started when the COVID lockdown began. I knew sourdough is something which needs all the attention and patience. Since i had all the time in the world for nearly 3 months, I started making sourdough bread. Started sometime in March 2020.

Caractéristiques

The starter smells sour but once the bread bakes, there’s not much of sourness. The bread has lot of maltiness and a hint of sweetness. The bread smells a lot like freshly milled flour.

Goût et saveur

Biscoff  top shot
Biscoff  jar shot
Biscoff  front shot
Biscoff  rising shot

Recette

Ingrédients de base

  • 50% Wholemeal Wheat Flour
  • 50% All purpose flour
  • 100% Beer wort

Ingrédients pour nourrir le levain

  • 100% All purpose flour
  • 100% Water
1
Feed it 100% local all purpose flour. Usually feed it 1:2:2 once or twice a day.
100% All purpose flour 100% Water

Méthode de travail

1
Whole wheat flour. This flour type most commonly used in India and is called Sharbati wheat. It’s mostly used to make Indian flat bread called roti. It has a fairly low protein content ranging from 9-11%.
50% Wholemeal Wheat Flour
2
All purpose flour. In India it’s called Maida. This is the most frequently used white flour in India. Has a protein content ranging from 9-11% protein. It’s used mostly in traditional Indian sweets and even Indian flat breads
50% All purpose flour
3
Beer wort. This is is what makes the starter unique. I have initially fed my starter with hefeweizen beer wort without the hops. I always felt hefeweizens have a very similar taste to bread. I was lucky enough to get some beer wort from my brother who’s a brewer
100% Beer wort

Result

Country loaf

A basic 20% whole wheat loaf at 75% hydration
Biscoff  Country loaf first overview

Sourdough doughnuts

Eggless doughnuts with 100% hydration sweet starter
Biscoff  Sourdough doughnuts  first overview
Biscoff  Sourdough doughnuts  second overview

Sourdough baguette

20% whole wheat Demi baguette at 74% hydration
Biscoff  Sourdough baguette  first overview

Sourdough pizza

70% hydration pizza dough made with 30% whole wheat, 30% tipo 00 flour
Biscoff  Sourdough pizza first overview

Sourdough focaccia

86% hydration with 20% whole heat flour.
Biscoff  Sourdough focaccia  first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque