Country of origin Netherlands
in the world
- 1585 sourdoughs
- 86 countries
- 1399 cities
When I got a new job as pastry chef in restaurant BROEI, baking bread was part of the curriculum.
Vigorous, doubles in size within 5 hours Fruity tang Pretty strong for a 100% hydration liquid levain
Taste & flavour
- 100% Water
- 50% Wheat t65
- 50% Wholew
I feed my sourdough culture as much as I take from it in a 2:2:1 ratio
I use tap water, it is of very high quality in Utrecht.
I use stone ground wheat flower from an artisan Miller in Limburg, called the ‘Commandeursmolen ‘
50% Wheat t65
I use part whole wheat for taste and lively fermentation