The Hungry Heart recipe

The Hungry Heart

Antwerpen, Belgium

Age

4Years
Color

Country of origin Belgium

Taste
& Flavour

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Mixture

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60%
Liquid Flour Other
The Hungry Heart

Since 2014

I started experimenting with sourdough after my mum and sisters complained about the ingredients in store bought bread. My mum baked her own bread when we were little. So it felt a nice way of giving back to her. Now she adopted some of my starter and started baking again. At first I was very impatient and scared of messing it up, but now it has become a natural part of my life.

Characteristics

normally I feed my sourdough at night and leave it at room temp for 8h. Then it smells like good apple cider and is nice and bubbly. My starter has matured a lot and the smell has gotten more depth. And I've noticed that it doesn't need the whole 8h after feeding anymore. The fermentation is speeding up.

Taste & flavour

The Hungry Heart top shot
The Hungry Heart jar shot
The Hungry Heart front shot
The Hungry Heart rising shot

Recipe

Starting ingredients

  • 30g Wholewheat
  • 30g Water
  • 30g Wholewheat
  • 30g Water
  • 30g Wholewheat
  • 15g Water
  • 90g T 65
  • 45g Water

Feeding ingredients

1
I store my sourdough in the fridge. I've fed it with different flours over the years as an experiment but now I start with 100 gr starter and feed it 125 gr whole spelt, 125 gr T65 and 300 gr water. But ofcourse it depends on how many loaves I intend to bake, but I never trow any of my starter away. I try to feed the exact amount for what I need + 100gr to use as starter again.

Working method

1
I started of with a wheat sourdough starter that I made from mixing same amount of water (35C) and whole wheat flour with my fingers. Keeping it in a glas jar under a tea cosy next to hot water bottle in my closet
30g Wholewheat 30g Water
2
next day I added the same amount of water (35C)and flour and put it back in the closet
30g Wholewheat 30g Water
3
day 3 I increased the amount of flour to water. Still mixing by hand an putting it back in the closet under the tea cosy.
30g Wholewheat 15g Water
4
and on the last day of creating my starter I added white T65 instead of wholemeal
90g T 65 45g Water

Result

Carrot Cake

Sourdough carrot cake makes for a beautiful moist cake. It has the texture of a bread pudding.
The Hungry Heart Carrot Cake first overview
The Hungry Heart Carrot Cake second overview
The Hungry Heart Carrot Cake first slice
The Hungry Heart Carrot Cake second slice

pizza

I make sourdough pizza every 2 months. So easy and versatile. I make a 500 gr batch to bake 2 baking tray sized pizza's.
The Hungry Heart pizza first overview
The Hungry Heart pizza second overview
The Hungry Heart pizza first slice
The Hungry Heart pizza second slice

sweet loaf

In Belgium we have of a decadent breakfast on Sunday. And for my that includes a sweet loaf: chocolate bread, brioche...
The Hungry Heart sweet loaf first overview
The Hungry Heart sweet loaf second overview
The Hungry Heart sweet loaf first slice
The Hungry Heart sweet loaf second slice

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