Poemeltje recipe

Poemeltje

Hendrik-Ido-Ambacht, Pays-Bas 

Mélange

100%
Liquide Farine Autres
Poemeltje

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Depuis 2016

I love baking bread and love seeing how simple ingredients like flour, water, sourdough and salt can create something so beautiful as a nice well baked loaf of bread.

Caractéristiques

Young, still developing flavour, getting stronger every day

Goût et saveur

Poemeltje top shot
Poemeltje jar shot
Poemeltje front shot
Poemeltje rising shot

Recette

Ingrédients de base

  • 100% 200 g whole wheat rye flour (organic)
  • 100% 200 g water

Ingrédients pour nourrir le levain

  • 100% Starter
  • 100% 50 g whole wheat rye flour
  • 100% 50 g water
1
For 7 days u add every 24 hours: 50 g whole wheat rye flour (organic), 20°C 50 g water, 20°C To the starter mix Mix to combine and air raid.
100% Starter 100% 50 g whole wheat rye flour 100% 50 g water

Méthode de travail

1
A young sourdough starter with is growing stronger day by day and will vake beautuful loafs of bread in the future. Flour and water temp 20 degrees celcius.
100% 200 g whole wheat rye flour (organic) 100% 200 g water

Result

Sourdough loafs

nice loafs
Poemeltje Sourdough loafs first overview
Poemeltje Sourdough loafs second overview
Poemeltje Sourdough loafs first slice
Poemeltje Sourdough loafs second slice

Poemeltje  first overview
Poemeltje  second overview

Préserver votre levain pour le futur

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