Âge
1ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Bubbles
Depuis 2023
Nice taste, fascination with naturally leavened bread.
Caractéristiques
After feeding (100% hydration) in the evening, it more than doubles overnight. It's airy and very 'thready' when I add to the final dough (20% to 25% bakers precentage). It is mildly sour.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 100g Rye flour
Ingrédients pour nourrir le levain
- 30g Old starter
- 60g Wheat flour
- 40g Rye flour
- 100g Water
1
100% old starter
300% flour (6/10 wheat flour + 4/10 rye flour)
300% water
30g Old starter
60g Wheat flour
40g Rye flour
100g Water
Méthode de travail
1
100% water + 100% rye flour
100g Water
100g Rye flour
Result
pain au levain
80% wheat flour
15% whole-weat flour
5% rye flour
2% sea salt
70% water
20% - 25% sourdough
