Mélange

75%
25%
Liquide Farine Autres
Cortenbosch

Préserver votre levain pour le futur

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Depuis 2018

I was send by my wife at a workshop given by Sara Lemke at Superette Bokrijk. It took some time to find a proper starter. Since then I bake a SB once or twice a week. For myself and friends

Caractéristiques

I use 30 grams of water, 15 grams flower and 15 grams of wheat meal

Goût et saveur

Cortenbosch top shot
Cortenbosch jar shot
Cortenbosch front shot
Cortenbosch rising shot

Recette

Ingrédients de base

  • 50% Water
  • 25% Flour
  • 25% Wheat meal

Ingrédients pour nourrir le levain

  • 50% Water
  • 25% Flour
  • 25% Wheat meal
1
I mix the same amount of starter at each feeding. I keep whatever is left in the fridge and use it to make pancake batter.
50% Water 25% Flour 25% Wheat meal

Méthode de travail

1
I use 30 grams of water, 15 grams of flour and 15 grams of wheat meal
50% Water 25% Flour 25% Wheat meal

Result

Just bread!

...for now!
Cortenbosch Just bread! first overview
Cortenbosch Just bread! second overview
Cortenbosch Just bread! first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque