Liquid Flour Other
Preserve your sourdough for the futureCreate your own Explore sourdough library
When I got a new job as pastry chef in restaurant BROEI, baking bread was part of the curriculum. My background is pastry but I always wanted to know the secrets to bread baking. Making bread always came on to me as something magical.. since I started I’m ever so more excited about the product, and I very much enjoy my stroll on this endless path of learning.
Vigorous, doubles in size within 5 hours Fruity tang Pretty strong and lively 100% hydration liquid starter
Taste & flavour
- 100% Water
- 50% Wheat t65
- 50% Whole-wheat
- 100% Flour
I feed my sourdough culture as much as I take from it in a 2:2:1 ratio
I use tap water, it is of very high quality in Utrecht.
I use stone ground wheat flower from an artisan Miller in Limburg, called the ‘Commandeursmolen ‘
50% Wheat t65
I use part whole wheat for taste and lively fermentation
1- spelt, einkorn, wheat 2- emmer, whole-wheat, wheat, whole grain 3/4- wheat, whole-wheat, rye