2017-PM3-Tarwe recipe

2017-PM3-Tarwe

Oudheusden, Netherlands
Show on map
Print

Age

7Years
Color

Country of origin Netherlands

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
2017-PM3-Tarwe

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2017

I did a workshop sourdough

Characteristics

Gluey, very potent sourdough

Taste & flavour

Recipe

Starting ingredients

  • 50% Whole Rye Flour
  • 50% Wat
  • 25% Whole Rye Flour
  • 25% Fine wheat flour
  • 50% Water
  • 25% Whole Rye Flour
  • 25% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water

Feeding ingredients

  • 50% Fine wheat flour
  • 50% Water
1
Half, add, mix and stir
50% Fine wheat flour 50% Water

Working method

1
Day 1: Mix and stir
50% Whole Rye Flour 50% Wat
2
Day 2: Add, mix and stir
25% Whole Rye Flour 25% Fine wheat flour 50% Water
3
Day 3: Throw away half, add, mix and stir.
25% Whole Rye Flour 25% Fine wheat flour 50% Water
4
Day 4: Throw away half, add, mix and stir
50% Fine wheat flour 50% Water
5
Day 5: Repeat step 4.
50% Fine wheat flour 50% Water
6
Day 6: Repeat step 5. Ready to bake or put in fridge,
50% Fine wheat flour 50% Water

Preserve your sourdough for the future

Create your own Explore sourdough library