Perfect sourdough

Age

5Years
Color

Country of origin Belgium

Taste
& Flavour

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Sourdough
in the world

  • 1407 sourdoughs
  • 82 countries
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Mixture

65%
35%
Liquid Flour Other
Franske

Since 2013

I wanted the taste from real baguette that is carved in my memory from my childhood. My (bread) journey started..

Characteristics

Hard to pin down, its tangy with a nice sourness finishing off with some butty sweetness

Taste & flavour

Franske rising shot

Recipe

Starting ingredients

  • 100g Rye flour
  • 100% Water
  • 80% Water

Feeding ingredients

  • 80% Water
1
After a week in the fridge I take my starter out of the coldness (small jar). Take out about 65g to make a starter for my bread or pancakes With what's left in the jar I add 40g water and 50g flour. I'll re-feed after 8hrs. I do this twice and 'Franske' goes back in the fridge.
80% Water

Working method

1
mix 100g water and 100g 100% rye flour. Let sit for 24hrs in warm controlled environment. I made a diy heat controlled proofing box out of a cheap cooler. For the first week I keep the temperature at 27°C
100g Rye flour
2
Repeat this process for a week. After 7 days I turn the temperature down to 22°C And feed 2x/day
100% Water
3
After a few months and a lot of test bakes the "starter" (Franske) is getting more and more stable. I now start feeding the starter 11,5/560 flour from "molens vanden bemt". Using 80% water
80% Water

Result

Pizza

I bake a lot of pizza in my wood fired oven (long fermentation dough/fridge) 3days
Franske Pizza second overview

Mini Baguette

Mini baguettes
Franske Mini Baguette first overview

Preserve your sourdough for the future

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