Âge
19Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
George
Depuis 2005
Bread made with sourdough easier to digest. Inspiration from the macro biothiek and the herbalist studies.
Caractéristiques
it yields in about 4 h depending on the temp. (19 - 20 degrees) water at room temp. It is a starter that can be worked with in not to warm temp. In summer he goes to fast.
Goût et saveur
Recette
Ingrédients de base
- 50% Old variety of wheat
- 50% Filtred water
Ingrédients pour nourrir le levain
- 50% Old variety of wheat
- 50% Filtered water
1
I give 50 % of the old variety of wheat to the starter + 50 % filtered water. I feed every 12 h when I want to bake;
50% Old variety of wheat
50% Filtered water
Méthode de travail
1
I'm using old varieties of wheat from the Boerencompagnie Leuven, They change every season due to weather conditions. I use 50 % wheat + 50 % filtered water.
50% Old variety of wheat
50% Filtred water
Result
Bread
Different breads, different techniques
quiche
seasonal quiche
soupe
old bread crumps for soupe
cake
cake with seasonal fruits
Commentaires
Foto's zal ik nog toevoegen
George is a live in verschillende huishoudens. Foto's voeg ik nog toe.