Mélange

50%
50%
Liquide Farine Autres
Oscaar

Préserver votre levain pour le futur

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Depuis 2020

I struggled almost 2 years to maintain a good starter. After taking vacation or after a period of busy at work, my starter failed over and over. 4 days before the first COVID -lockdown, 9th march 2020, I thought I had plenty of time to maintain a starter. I studied the information on The quest for sourdough and I developed myself a method using a Weck-jar (like Karl Desmedt does in his library).

Caractéristiques

Oscaar delivers a smooth, little bit sweet tasting bread, not sour at all.

Goût et saveur

Oscaar top shot
Oscaar jar shot
Oscaar front shot

Recette

Ingrédients de base

  • 50% Rye
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Rye
  • 50% Water
1
Oscaar stays overnight in the refrigerator. That keeps him calm. After taken him out, I feed Oscaar. He stays at roomtemperature. When he is very active, I use part of him to make a bread. I feed him again. When he is active, I place Oscaar in the fridge.
50% Rye 50% Water

Méthode de travail

1
Oscaar is 'the Michael Jackson of sourdoughs'. It started brown using wheat whole flour, later on it turned to white using wheat flour. Now I use rye flour because it is fun to make it. It feels like playing with clay.
50% Rye 50% Water

Result

Oscaar  first overview
Oscaar  second overview
Oscaar  first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque