Just like a lot of other Dutch people, I started baking bread during first Covid Lockdown. But the ambitious girl as I am and in need for a weekend challenge, decided to go for the best and hardest, straight from the start. And then I fell in love with the taste, feeling of the dough and structure. .

Caractéristiques

Strong wired, elastic. Work a lot with it and getting to know it better every week.

Viscocity

Goût et saveur

Recette

Ingrédients de base

g 100
ml 100

Ingrédients pour nourrir le levain

I feed it once a week . Taking the jar out of the fridge and removing half of the starter. Then adding Bar-Le-Duc mineral water. These are the amounts when I don't use it for baking that weekend. But when I'm going to bake, I first refresh with these amounts (Thirsday night) and feeding 12 hours later again with the double amount (Friday morning).