Mixture

50%
50%
Liquid Flour Other
Mon levain

Preserve your sourdough for the future

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Since 2018

Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza

Characteristics

Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity

Taste & flavour

Mon levain top shot
Mon levain jar shot
Mon levain front shot
Mon levain rising shot

Recipe

Starting ingredients

  • 20% Vitus
  • 30% Water
  • 50% Organic spelt flour from moulin d'hollange

Feeding ingredients

  • 33% Mon levain
  • 33% Water
  • 33% Organic spelt flour
1
I'm using a wholemeal organic spelt flour from La ferme Baré in Balâtre, 10 km from my house. 2 feedings of 4 hours each before using it
33% Mon levain 33% Water 33% Organic spelt flour

Working method

1
Started from Vitus #101 in the library, I' used an organic spelt flour from Moulin d'Hollange
20% Vitus 30% Water 50% Organic spelt flour from moulin d'hollange

Result

Pizzas

Home pizzas made following the inspiration and kids wishes
Mon levain Pizzas first overview
Mon levain Pizzas second overview
Mon levain Pizzas first slice
Mon levain Pizzas second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

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