Mélange

100%
Liquide Farine Autres
Isabelle

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Since 2017

Started with yeast bread, but wanted to take it to the next level and go as clean as possible

Caractéristiques

Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.

Goût et saveur

Recette

Ingrédients de base

  • 25% Wholegrain bio wheat flour
  • 50% Water
  • 25% Wholegrain bio rye flour

Ingrédients pour nourrir le levain

1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)

Méthode de travail

1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

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