Levain parfait
Âge
5Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Wolfgang
Depuis 2019
I love cooking and I wanted to try this
Caractéristiques
Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
Ingrédients pour nourrir le levain
- 30g Rye flour
- 30g Undefined
1
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
2
Add tap water at room temperature and mix well.
30g Undefined
Méthode de travail
1
Bio rye flour from the mill
50% Rye flour
2
Tap water
50% Water