Liquid Flour Other
Preserve your sourdough for the futureCreate your own Explore sourdough library
The taste and the desire to want to make a healthy bread.
I use natural mineral water. This water comes straight from a very clean source. It is a water that springs from stones. This water has never seen chlorine.
Taste & flavour
- 100% Rye
- 100% Water
- 5% Honey
- 95% Wheat
- 5% Rye
- 40% Water
- 20% Starter
Almost all my recipes are made with "levain dur". My production is large. I need a lot of sourdough a day. I make my levain with the help of a petrin spirale. I put all the ingredients and mix at slow speed for 8 minutes.
95% Wheat 5% Rye 40% Water 20% Starter
Put the dough in a box, cover with plastic, leave at room temperature for 1 hour and then store at 6 degrees celsius for 12h.
This sourdough was started with only rye, warm water and honey. After 48 hours the fermentation began. I fed with wheat in intervals of 12h and 6h for 5 days. That was 4 years ago. ;-)
100% Rye 100% Water 5% Honey
Pain au levain
The simple recipe. Only flour, water, malt, salt and my levain dur (30%). 75% hydration.