Perfekter Sauerteig
Alter
7Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Artaxerxes
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When I got a new job as pastry chef in restaurant BROEI, baking bread was part of the curriculum. My background is pastry but I always wanted to know the secrets to bread baking. Making bread always came on to me as something magical.. since I started I’m ever so more excited about the product, and I very much enjoy my stroll on this endless path of learning.
Charakteristische Eigenschaften
Vigorous, doubles in size within 5 hours Fruity tang Pretty strong and lively 100% hydration liquid starter
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water
- 50% Wheat t65
- 50% Whole-wheat
Zutaten für die Auffrischung
- 100% Flour
1
I feed my sourdough culture as much as I take from it in a 2:2:1 ratio
100% Flour
Aufarbeitung
1
I use tap water, it is of very high quality in Utrecht.
100% Water
2
I use stone ground wheat flower from an artisan Miller in Limburg, called the ‘Commandeursmolen ‘
50% Wheat t65
3
I use part whole wheat for taste and lively fermentation
50% Whole-wheat
Ergebnis
Bread
1- spelt, einkorn, wheat
2- emmer, whole-wheat, wheat, whole grain
3/4- wheat, whole-wheat, rye
