Boeddha Bubbles recipe

Boeddha Bubbles

Amsterdam, Netherlands

Age

8Years
Color

Country of origin Netherlands

Taste
& Flavour

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Sourdough
in the world

  • 1401 sourdoughs
  • 82 countries
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Mixture

50%
50%
Liquid Flour Other
Boeddha Bubbles

Since 2010

I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!

Characteristics

This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.

Taste & flavour

Boeddha Bubbles top shot
Boeddha Bubbles front shot

Recipe

Starting ingredients

  • 50% Rye flour
  • 50% Water
  • 6.25% Rye flour
  • 6.25% Water

Feeding ingredients

1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour

Working method

1
Rye flour I use stone ground organic rye from De Zuidmolen. (https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour 50% Water
2
Feeding Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour 6.25% Water

Result

Pancakes

My buckwheat or Teff pancakes are worldwide famous in our family!

Cinnamon buns

To die for...!
Boeddha Bubbles Cinnamon buns first overview
Boeddha Bubbles Cinnamon buns second overview

Preserve your sourdough for the future

Create your own