Honey Bunny recipe

Honey Bunny

Hendrik-Ido-Ambacht, Pays-Bas 

Mélange

66%
33%
Liquide Farine Autres
Honey Bunny

Préserver votre levain pour le futur

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Depuis 2016

Love baking bread and the rustic look of sourdough. Because I want to bake more sourdough breads I have started a couple of different starters.

Caractéristiques

Two years old sourdough starter with a 100% hydration. Now feeding with strong bread flour.

Goût et saveur

Honey Bunny top shot
Honey Bunny jar shot
Honey Bunny front shot
Honey Bunny rising shot

Recette

Ingrédients de base

  • 100% 75g organic whole wheat rye flour
  • 100% 25g wheat flour
  • 100% 100g water

Ingrédients pour nourrir le levain

  • 100% 50g starter
  • 100% 50g organic whole wheat rye flour
  • 100% 25g wheat flour
  • % 75g water
1
Feed every 24 hours for the first 7 days, feed every 12-24 hours the next 7 days.
100% 50g starter 100% 50g organic whole wheat rye flour 100% 25g wheat flour % 75g water

Méthode de travail

1
Mix flours and water to a paste and let it ferment for 14 days at 22 degrees celcius. Feeding every 24 hours.
100% 75g organic whole wheat rye flour 100% 25g wheat flour 100% 100g water

Result

All kind of sourdough recipes

Love to recreate all kinds of recipes
Honey Bunny All kind of sourdough recipes first overview
Honey Bunny All kind of sourdough recipes second overview
Honey Bunny All kind of sourdough recipes first slice

Baguette

Honey Bunny Baguette first overview
Honey Bunny Baguette second overview
Honey Bunny Baguette first slice

Sourdough Boule

Honey Bunny Sourdough Boule first overview
Honey Bunny Sourdough Boule second overview
Honey Bunny Sourdough Boule first slice
Honey Bunny Sourdough Boule second slice

Sourdough Bagels and rolls

Honey Bunny Sourdough Bagels and rolls first overview
Honey Bunny Sourdough Bagels and rolls second overview
Honey Bunny Sourdough Bagels and rolls first slice
Honey Bunny Sourdough Bagels and rolls second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque