Mooswief recipe

Mooswief

Maastricht, Netherlands
Perfect sourdough

Age

2Years
Color

Country of origin Netherlands

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

60%
40%
Liquid Flour Other
Mooswief

Since 2017

I have entered a world full of magic and often mystery for me. So far it has been a fascinating sourdough journey and I am sure that this journey will take many years. Baking is all about knowledge but also fun, and you can never get enough of it.

Characteristics

Nice mild Liquide Levain. Love it!

Taste & flavour

Mooswief top shot
Mooswief jar shot
Mooswief front shot
Mooswief rising shot

Recipe

Starting ingredients

  • 100% T65
  • 100% Water
  • 50% Liquide levain

Feeding ingredients

  • 50% Liquide levain
  • 100% Water
  • 100% Flower t65
  • 0% Storing in fridge
1
Take 50% Liquide Levain starter.
50% Liquide levain
2
Take 100% Water 45 degrees Celsius. mixing with the starter Liquide Levain.
100% Water
3
Then ad 100% T65 and ferment ca. 2 hours at 32 degrees Celsius.
100% Flower t65
4
Then store in the fridge at 4 degrees Celsius.
0% Storing in fridge

Working method

1
I have a starter of T65 flower and feed it almost daily. I use 100% T65, 100% water and 50% starter. This is my base and from here I make several desems (stiff, spelled, rye)
100% T65 100% Water 50% Liquide levain

Result

Pain de Siegle

70% T130 30% T80 90% Water 14 hours fermentation at 4 Celsius.
Mooswief Pain de Siegle first overview
Mooswief Pain de Siegle second overview
Mooswief Pain de Siegle first slice
Mooswief Pain de Siegle second slice

Baguette

Baguette from T65
Mooswief Baguette first overview
Mooswief Baguette second overview
Mooswief Baguette first slice
Mooswief Baguette second slice

Spelt bread

Spelt bread with Liquide Levain 14 hours fermentation at 4 Celsius.
Mooswief Spelt bread first overview
Mooswief Spelt bread second overview
Mooswief Spelt bread first slice
Mooswief Spelt bread second slice

Ciabatta with olives

With Liquide Levain (100% T65, 100% water and 50% starter) 14 hours fermentation at 4 Celsius.
Mooswief Ciabatta with olives first overview
Mooswief Ciabatta with olives first slice
Mooswief Ciabatta with olives second slice

Oat bread

65% T65 5% T130 bio 30% T80 bio 20% Liquide Levain 0,1 % Yeast 60 % water Bruhstük from out, milk, honey , out
Mooswief Oat bread first overview
Mooswief Oat bread second overview
Mooswief Oat bread first slice
Mooswief Oat bread second slice

Preserve your sourdough for the future

Create your own