Fabijean recipe

Fabijean

Maabracht, Netherlands

Mixture

40%
40%
20%
Liquid Flour Other
Fabijean

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2014

Because im fasinated by the fact that i can make nice bread with a sourdough i made and maintained myself.

Characteristics

Not overwelming flavour. nice ovwn rice. nice and steady rice and great ''stamina''

Taste & flavour

Recipe

Starting ingredients

  • 100% Water
  • 100% Flour
  • 50% Starter

Feeding ingredients

  • 100g Starter
  • 200g Water
  • 200g Flour
1
Feed the sourdough as in recipe above. Ferment for 3 hours. Cool down
100g Starter 200g Water 200g Flour

Working method

1
I use hot water (because my starter is in the fridge). Then i add in the flour and starter beat it in to a batter. I like to get oxygen in to help the wild yeast grow.
100% Water 100% Flour 50% Starter

Result

Pizza

I make pizza almost every week, i love it! I always add 20% sourdouch and let i rise atleast 12 hours.
Fabijean Pizza first overview
Fabijean Pizza second overview
Fabijean Pizza first slice
Fabijean Pizza second slice

Preserve your sourdough for the future

Create your own Explore sourdough library