Età
10Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
40%
40%
20%
Liquido
Farina
Altro
Maya
dal 2014
I created my sourdough for healthy and tasty reasons. Since then, I baked continuously and became passioned/obsessed about sourdough.
Caratteristiche
I raised Maya myself here in Belgium in 2014 and helped me to bake gorgeous bread in the last years. It loves higher temperatures and during warm summers rises very fast and I need to feed in 1:5:4 ratio to keep the feedings at 3 per day. You may see it in action on my youtube channel https://www.youtube.com/channel/UCHqXKyFaVj_jf67x4iEVyRw or on my blog at www.hungryshots.com.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 40% Flour
- 40% Water
- 20% Starter
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
I feed Maya 3 times per day at 1:2:2 ratio while keeping it generally at 21ºC. If the temperature is higher, Maya becomes very active.
40% Flour
40% Water
20% Starter
Result
Sourdough waffles
Delicious sourdough waffles from discarded sourdough
http://www.hungryshots.com/2020/10/sourdough-waffles.html
Sourdough Pancakes
Pancakes from discarded sourdough
http://www.hungryshots.com/2020/08/sourdough-pancakes.html
Romanian Sourdough Sweet Bread (Cozonac cu maia)
A Romanian Sourdough Sweet Bread
http://www.hungryshots.com/2020/12/romanian-sourdough-sweet-bread-cozonac.html
Cheese crisps with discarded rye sourdough
Cheese crisps with discarded rye sourdough
http://www.hungryshots.com/2021/01/cheese-crisps-with-discarded-rye.html
Borsch
A Romanian liquid used in soups; detox drink.
http://www.hungryshots.com/2020/10/borsch-sourdough-starter.html
