Âge
5Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
45%
46%
9%
Liquide
Farine
Autres
Suzy
Depuis 2019
I wanted to go back to traditional bread baking, incorporating more fermented foods in my family’s diet and being in control of the extra nutrients and health beneficial foods, and because it involves science.
Caractéristiques
It is still quite young and I am still trying to figure out how to use it to it’s full capacity but for now i’ve Created some delicious a little flat breads that taste slightly acetic but amazing!
Goût et saveur
Recette
Ingrédients de base
- 10g Starter
- 50g Water
- 50g Wheat flour
Ingrédients pour nourrir le levain
1
Take it out of the fridge, taking off how much I need for baking. I leave the remaining in the jar open on the counter until I am done with my mix for baking.
The I add a feeding 1:5:5 mix until incorporated and put it in the fridge when I don’t plan on baking the next day other wise I leave it in a dark spot next to the fridge overnight.
Méthode de travail
1
I try to alternate feeding my starter with white flour and wheat flour and whole wheat flour.
Up till now it has purely been a liquid starter.
I feed my starter usually 1:5:5 depending on how much I need for baking
10g Starter
50g Water
50g Wheat flour
2