Età
6Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Marina
dal 2019
I was baking bread for 20 years with yeast. The corona crisis gave me plenty of time to read and study and I started experimenting with sourdough.
Caratteristiche
At first sight the starter looks quiet, but once a levain and dough are made it gets really active.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% White wheat
- 100% Hydratiom
Ingredienti per il rinfresco
1
25g starter
add 25g water
add 25g flour
Metodo di lavorazione
1
Simple white wheat starter.
Usually fed with molensvandenbempt 11.5/560
100% White wheat
100% Hydratiom
Result
Mainly our daily bread.