Boeddha Bubbles recipe

Boeddha Bubbles

Amsterdam, Netherlands

Miscela

50%
50%
Liquido Farina Altro
Boeddha Bubbles

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Since 2010

I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!

Caratteristiche

This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.

Sapore e aroma

Boeddha Bubbles top shot
Boeddha Bubbles front shot

Ricetta

Ingredienti di partenza

  • 50% Rye flour
  • 50% Water
  • 6.25% Rye flour
  • 6.25% Water

Ingredienti per il rinfresco

1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour

Metodo di lavorazione

1
Rye flour I use stone ground organic rye from De Zuidmolen. (https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour 50% Water
2
Feeding Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour 6.25% Water

Result

Pancakes

My buckwheat or Teff pancakes are worldwide famous in our family!

Cinnamon buns

To die for...!
Boeddha Bubbles Cinnamon buns first overview
Boeddha Bubbles Cinnamon buns second overview

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