Age

6Years
Color

Country of origin Bulgaria

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
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Mixture

66%
34%
Liquid Flour Other
Kvascho

Since 2013

My starter is originaly from Sofia. But it traveled between two seas - Black see and Aegean see.

Characteristics

It triple its volume in 6 hours if feeded regularly. It smell is mild like peaches and milk when is young. When jt matures it is getting sharp.

Taste & flavour

Recipe

Starting ingredients

  • 33% Mother levain
  • 34% Flour
  • 33% Water

Feeding ingredients

1
When I bake I keep mother levain on the bench at room temperature and feed 6-8 hours. When I am away I keep it in the fridge and feed in 2-3 days.

Working method

1
Mother levain Fine wheat flour Spring water /from the mountain nearby/
33% Mother levain 34% Flour 33% Water

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