Mélange

33%
33%
33%
Liquide Farine Autres
Da Vinci

Préserver votre levain pour le futur

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Depuis 2016

Wanted to eat clean after giving birth. That's how I want to also raise my three kids.

Caractéristiques

Called Da Vinci as it always wins. Loves high temperatures but nicely active also in the fridge.

Goût et saveur

Da Vinci jar shot
Da Vinci front shot

Recette

Ingrédients de base

  • 30g Starter
  • 30g Water
  • 30g Rye flour

Ingrédients pour nourrir le levain

1

Méthode de travail

1
Rye sourdough made in 2016, using German bio rye flour (type 997) and filtered tap water. Hydration 130%. Currently using Bulgarian wholegrain rye flour and filtered tap water at room temperature. In summer, Da Vinci lives exclusively in the fridge (around 4℃)
30g Starter 30g Water 30g Rye flour

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque