Khora dough recipe

Khora dough

merelbeke, Belgium

Mixture

60%
36%
4%
Liquid Flour Other
Khora dough

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Since 2021

Health reasons, control of what I put in it. I only use bio flour from the region - Molens van Oudenaarde

Characteristics

Love to use this as a basis for baguette, rustic bread

Taste & flavour

Khora dough top shot

Recipe

Starting ingredients

  • 05% Cranberry juice
  • 25% Buckwheat
  • 40% Khorasan complete flour
  • 40% Water

Feeding ingredients

  • 1tbsp Water
  • 1tbsp Khorasan complete flour
1
Adding 1 TB Khorasan + 1 TB water twice a week
1tbsp Water
2
1tbsp Khorasan complete flour

Working method

1
I developed my starter on the basis of 100 % buckwheat and 1 TS of cranberry juice (bio hageland) and purified water. When ready 1 took 50 g of the starter and mixed it with 100 g bio khorasan complete flour and 100 g water. Part of it was used for bread, the other part went in the fridge as a new starter which I use now for all my breads
05% Cranberry juice
2
buckwheat
25% Buckwheat
3
40% Khorasan complete flour
4
Filtered
40% Water

Result

pizza

I use the starter in the sourdough pizza recipe of Ken Forkish combined with 00 flour

Rustic bread

Use the starter for the rustic breads as described by Bryan Ford

Preserve your sourdough for the future

Create your own Explore sourdough library