Age

Unknown year
Color

Country of origin Belgium

Taste
& Flavour

Asia
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Sourdough
in the world

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Mixture

33%
33%
33%
Liquid Flour Other
Rangzen

Since Unknown

Characteristics

It wak s up and gets so bubbly and happy quickly. It can really lift a loaf of bread. I love that I don't need to use storebought yeast anymore.

Taste & flavour

Recipe

Starting ingredients

  • 100g Unbleached bread flour
  • 100g Purified water
  • 100g Starter

Feeding ingredients

1
I feed once or twice a day when I am actively using it. When it tests in the fridge, I try to feed it once a week. I discard the "hooch" and then 2/3rds of the starter. I stir in the flour and water. I cover with a lid out of direct sunlight.

Working method

1
My starter comes from Tibet. It was made from a white flour in Tibet. I feed it with equal parts purified water and unbleached bread flour.
100g Unbleached bread flour 100g Purified water 100g Starter

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