Âge
4Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
94%
5%
Liquide
Farine
Autres
Frans
Depuis 2020
Science!
Caractéristiques
Frans likes to stay at room temperature. It's where he performs best. He doubles in 4h and peaks at 2,5x volume.
Goût et saveur
Recette
Ingrédients de base
- 90% T65 flour
- 10% Whole Rye Flour
- 90% Water
Ingrédients pour nourrir le levain
- 90% T65 flour
- 10% Whole Rye Flour
- 90% Water
1
Depending on my working schedule if feed Frans 2 times a day. Before leaving to the bakery and when I'm back home. Mostly it's around 5am and 5pm
90% T65 flour
10% Whole Rye Flour
90% Water
Méthode de travail
1
Frans is a liquid wheat & whole rye sourdough.
He lives in my kitchen at 22¨¨° where I feed him at least twice a day. On working days I make my levain for at the bakery with Frans as a seed.
90% T65 flour
10% Whole Rye Flour
90% Water