Started with yeast bread, but wanted to take it to the next level and go as clean as possible
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
Lezzet ve Tat
- 25% Wholegrain bio wheat flour
- 50% Water
- 25% Wholegrain bio rye flour
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour