Liquide Levain recipe

Liquide Levain

Maastricht, Netherlands
Perfect sourdough

Age

1Year
Color

Country of origin Netherlands

Taste
& Flavour

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Mixture

60%
40%
Liquid Flour Other
Liquide Levain

Since 2017

I have entered a world full of magic and often mystery for me. So far it has been a fascinating sourdough journey and I am sure that this journey will take many years. Baking is all about knowledge but also fun, and you can never get enough of it.

Characteristics

Nice mild Liquide Levain. Love it!

Taste & flavour

Liquide Levain top shot
Liquide Levain jar shot
Liquide Levain front shot
Liquide Levain rising shot

Recipe

Starting ingredients

  • 100% T65
  • 100% Water
  • 50% Liquide levain

Feeding ingredients

  • 50% Liquide levain
  • 100% Water
  • 100% Flower t65
  • 0% Storing in fridge
1
Take 50% Liquide Levain starter.
50% Liquide levain
2
Take 100% Water 45 degrees Celsius. mixing with the starter Liquide Levain.
100% Water
3
Then ad 100% T65 and ferment ca. 2 hours at 32 degrees Celsius.
100% Flower t65
4
Then store in the fridge at 4 degrees Celsius.
0% Storing in fridge

Working method

1
I have a starter of T65 flower and feed it almost daily. I use 100% T65, 100% water and 50% starter. This is my base and from here I make several desems (stiff, spelled, rye)
100% T65 100% Water 50% Liquide levain

Result

Pain de Siegle

70% T130 30% T80 90% Water 14 hours fermentation at 4 Celsius.
Liquide Levain Pain de Siegle first overview
Liquide Levain Pain de Siegle second overview
Liquide Levain Pain de Siegle first slice
Liquide Levain Pain de Siegle second slice

Baguette

Baguette from T65
Liquide Levain Baguette first overview
Liquide Levain Baguette second overview
Liquide Levain Baguette first slice
Liquide Levain Baguette second slice

Spelt bread

Spelt bread with Liquide Levain 14 hours fermentation at 4 Celsius.
Liquide Levain Spelt bread first overview
Liquide Levain Spelt bread second overview
Liquide Levain Spelt bread first slice
Liquide Levain Spelt bread second slice

Ciabatta with olives

With Liquide Levain (100% T65, 100% water and 50% starter) 14 hours fermentation at 4 Celsius.
Liquide Levain Ciabatta with olives first overview
Liquide Levain Ciabatta with olives first slice
Liquide Levain Ciabatta with olives second slice

Oat bread

65% T65 5% T130 bio 30% T80 bio 20% Liquide Levain 0,1 % Yeast 60 % water Bruhstük from out, milk, honey , out
Liquide Levain Oat bread first overview
Liquide Levain Oat bread second overview
Liquide Levain Oat bread first slice
Liquide Levain Oat bread second slice

Preserve your sourdough for the future

Create your own