Mélange

Unknown
Liquide Farine Autres
Beesee

Préserver votre levain pour le futur

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Depuis 2005

I met a great master baker Manfred Enoksson who inspire me about sourdough.

Caractéristiques

My starter is a very mild sweet and very powerful and make wonderful bakes. It is in many countries in the world.

Goût et saveur

Beesee top shot
Beesee jar shot
Beesee front shot
Beesee rising shot

Recette

Ingrédients de base

  • % Wheat and rye

Ingrédients pour nourrir le levain

1
20% starter, 90% wheat 10% fine rye flour, 80% cold water

Méthode de travail

1
This is a starter which i got from Manfred Enoksson master baker in Sweden.
% Wheat and rye

Result

Different breads

Pizza, Croissant, Focaccia, Buns,
Beesee  Different breads first overview
Beesee  Different breads second overview
Beesee  Different breads first slice
Beesee  Different breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

I am a vegetarian chef who is very passionate about sourdough and wildyeast. I teach people how to bake and travel to different countries to give workshop and people from all over the world come to my international workshop to learn about natural fermentation.

Thanks for having my starter here and to be part of this wonderful project!