Mélange

50%
50%
Liquide Farine Autres
JZB-1-TB

Préserver votre levain pour le futur

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Depuis 2012

The amazing taste of sourdough bread. And the fascination about the wonder that nature gives us to create beautiful breads with 3 simple ingredients ( water, flour and patient ). Everytime my starter is active I am happy. When I create beautiful breads still can do a little dance in front of my oven. Sourdough changed my life definitly. And I am thankfull for that.

Caractéristiques

After 4 years not very sour at all but fine charatistic taste. Like yoghurt. Hyperactive after feeding. Doubled in 4 - 5 hours.

Goût et saveur

JZB-1-TB top shot

Recette

Ingrédients de base

  • 100% Water
  • 100% Wheat flour

Ingrédients pour nourrir le levain

1
Stored in the fridge. Two days before baking out of the fridge and feeding 2 or 3 times. 1:1:1

Méthode de travail

1
4 years old starter made by myself. liquid ( 100% hydratation) stone milled bio wheat flour refresh 1:1:1 ( water:flour:satrter) using 30 % starter in my sourdoughbreads
100% Water 100% Wheat flour

Result

Sourdough bread with beetroot and basil leafs

Like to experiment with all kind of flavours this is one of my favorit. The amazing color and the beautiful taste.
JZB-1-TB Sourdough bread with beetroot and basil leafs first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

Thank you Puratos ( and Karl de Smedt ) for this great sourdough event. Great website and library.