Mixture

38%
37%
25%
Liquid Flour Other
Ben

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2016

I took a course in artisan bread

Characteristics

Ben has a slight tangy taste but not too sour.

Taste & flavour

Recipe

Starting ingredients

  • 125g Rye
  • 125g Water
  • 125g Rye
  • 125g Water
  • 125g Starter
  • 125g Starter
  • 125g Unbleached t55 french flour
  • 125g Water

Feeding ingredients

1
1:1:1 ratio of starter:unbleached T55 flour:water

Working method

1
Mix rye flour with water and leave at room temperature overnight.
125g Rye 125g Water
2
Take 125g of starter and then add 125g of rye flour and 125g of water and leave at room temperature overnight. Discard the remaining starter.
125g Rye 125g Water 125g Starter
3
Take 125g of starter and then add 125g of unbleached T55 flour and 125g of water and leave at room temperature overnight. Discard the remaining starter.
125g Starter 125g Unbleached t55 french flour 125g Water
4
Repeat step 3 for the next 10 days. Keep starter in the fridge instead of room temperature.

Result

Sourdough pancake

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments