Mélange

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Liquide Farine Autres
BLIBLABLU

Préserver votre levain pour le futur

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Depuis 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.

Caractéristiques

sweet, nutty, thick

Goût et saveur

BLIBLABLU  top shot
BLIBLABLU  rising shot

Recette

Ingrédients de base

  • 100% Whole grain rye flour
  • 100% Water

Ingrédients pour nourrir le levain

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)

Méthode de travail

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.

Result

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

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque