Mélange

66%
33%
Liquide Farine Autres
Lacy Brevis

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 1996

A job I had

Caractéristiques

My starter is 23 years old. It has a very distinct aroma that I can recognize even when I change the types of flours it is feeding off of or the percentages. It is a very active and resilient starter that has survived being forgotten about, frozen, and dried during its lifetime. Its a trooper and I love it.

Goût et saveur

Recette

Ingrédients de base

  • 50% Rye flour
  • 50% Water
  • 50% Bread flour

Ingrédients pour nourrir le levain

1
I add the water and then the flour and then I knead it into a ball. I keep my starter in the same bowl and I never wash the bowl.

Méthode de travail

1
I keep my mother starter as a equal parts wheat/rye stiff starter at 50% hydration. I make a variety of different breads with it some being: Baguettes, Batards, pizza dough, Croissants, Focaccia, and more.
50% Rye flour 50% Water 50% Bread flour

Result

Baguettes, Pizza, and lots more!

Lacy Brevis Baguettes, Pizza, and lots more! first overview
Lacy Brevis Baguettes, Pizza, and lots more! second overview
Lacy Brevis Baguettes, Pizza, and lots more! first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque