Age

Less then a year
Color

Country of origin Belgium

Taste
& Flavour

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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

100%
Liquid Flour Other
Mon levain

Since 2018

Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza

Characteristics

Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity

Taste & flavour

Mon levain top shot
Mon levain jar shot
Mon levain front shot
Mon levain rising shot

Recipe

Starting ingredients

  • 20% Vitus
  • 30% Water
  • 50% Organic spelt flour from moulin d'hollange

Feeding ingredients

  • 20% Mon levain
  • 30% Water
  • 50% Organic spelt flour from moulin d'hollange
1
I'm refreshing my sourdough every weekend, working with Mon levain and adding spelt flour. I let it ferment at room temperature. If I bake, I'll refresh it 3 times before using it. If not, I'm giving 4 hours fermentation and then put it back in the fridge
20% Mon levain 30% Water 50% Organic spelt flour from moulin d'hollange

Working method

1
Started from Vitus #101 in the library, I'm refreshing it with an organic spelt flour from Moulin d'Hollange
20% Vitus 30% Water 50% Organic spelt flour from moulin d'hollange

Result

Pizzas

Home pizzas made following the inspiration and kids wishes
Mon levain Pizzas first overview
Mon levain Pizzas second overview
Mon levain Pizzas first slice
Mon levain Pizzas second slice

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