Age

6Years
Color

Country of origin Netherlands

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1514 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

80%
20%
Liquid Flour Other
Bjozanne

Since 2013

Because i started my own little bakery, and i wanted to make al my products with spelt, without any improvers what so ever.. so my own sourdough was born!

Characteristics

I think a have an unique sourdough because its made of pure spelt flour (type Franckenkorn). This spelt grain is farmed by lokal farmers here in region of Limburg (NL) and its milled at the commandeurs mill also in the south of Limburg. So its totally lokal without any other grains. We make bread and typical limburger tarts only with this spelt! So in our bakery is now other grain then spelt!

Taste & flavour

Recipe

Starting ingredients

  • 100% Starter water
  • 200% Spelt flour
  • 200% Water

Feeding ingredients

  • 100% Starter bjozanne
  • 180% Spelt flour
  • 165% Water
1
We mix the sourdough for the next day... Add starter Bjozanne, spelt flour and hot water (60 C) and mix this gentle and in a short time to a nice batter. (its not stiff and its not liquid) To total mix temperatur is between 30-34 C Then in a warming cabid for 2,5 hours.at 34 C
100% Starter bjozanne 180% Spelt flour 165% Water

Working method

1
I startet from scratch with apples from my neighbours garden, strawberries from my own garden. For 3 days i fermented this and then i used the water from this mix to mix with spelt flour. After 3 weeks from each day of feeding with spelt flour i baked my first bread with it. It was really nice!
100% Starter water 200% Spelt flour 200% Water

Preserve your sourdough for the future

Create your own