Âge
6Ans
Couleur
Pays d'origine Turquie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Bolu
Depuis 2018
A documentary series called Cooked, it described the process of sourdough and i just felt like making bread with your sourdough was the most organic & caring method to feed myself. It required patience, discipline. And I would be producing my own nourishment, there was something both beautiful and poetic about this, I felt this pure gratification when I made bread for myself & others.
Caractéristiques
Great texture its growing everyday.
Goût et saveur
Recette
Ingrédients de base
- % 60
Ingrédients pour nourrir le levain
- 60% Wheat
1
I add flour up to 60% of the yeast weight.
and then I add drinkable water up to 40% of the yeast weight.
I mix it into a homogenic mixture.
I never let metal in contact the sourdough.
I keep it in a glass jar. and the lid of the jar is plastic
60% Wheat
Méthode de travail
1
A Turkish friend of mine who is a chef gave me 70ml of a starter from the Blacksea region of Turkey, a city called Bolu. This starter was passed down for three generations of bakers. It is 82 years old.
% 60