Mélange

100%
Liquide Farine Autres
NoName

Préserver votre levain pour le futur

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Depuis 2017

Quriousity. I have been baking with sourdough for about 10 years. I created this starter, because the previous one died on me.

Caractéristiques

I can use it for any purpose.

Goût et saveur

NoName top shot
NoName rising shot

Recette

Ingrédients de base

  • 50% Wheat

Ingrédients pour nourrir le levain

  • 50% Wheat
1
I usually feed the sourdough at a ratio of 1:2:2 for baking about 6 hours before use. If i am not baking i feed it 1:1:1, and put it back in the fridge after about an hour.
50% Wheat

Méthode de travail

1
This starter was created about 1 1/2 yeares ago. I used som natural yeastwater made from raisins, and plane white flour.
50% Wheat

Result

Standard loaf

wheat + spelt or durum 80/20. Hydration about 70%. Starter 20% and salt 2%
NoName Standard loaf first overview
NoName Standard loaf second overview

Pizza

NoName Pizza first overview

Panettone

NoName Panettone first overview

Altamura

100% durum bread
NoName Altamura first overview

Préserver votre levain pour le futur

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Commentaires

I used this starter for both sweet bread, like panettone, and ordinary sourdough bread. I have used it with variuos flours like wheat, durum, spelt, and rye.It works with everything.