Cortenbosch recipe

Cortenbosch

Sint-Truiden, Belgium
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完美的酸面团

年龄

7年
颜色

原产国 Belgium

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

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混合物

75%
25%
流体 粉 其他
Cortenbosch

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自2018以来

I was send by my wife at a workshop given by Sara Lemke at Superette Bokrijk. It took some time to find a proper starter. Since then I bake a SB once or twice a week. For myself and friends. I use a Dutch Oven to bake my breads in a hot air oven.

特性

I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.

味道

Cortenbosch top shot
Cortenbosch jar shot
Cortenbosch front shot
Cortenbosch rising shot

配方

起始配料

  • 50% Water
  • 25% Rye
  • 25% Wheat meal

喂养配料

  • 50% Water
  • 25% Flour
  • 25% Wheat meal
1
I mix the same amount of starter at each feeding. I keep whatever is left in the fridge and use it to make pancake batter.
50% Water 25% Flour 25% Wheat meal

制作方法

1
I use 30 grams of water, and a mixture of 15 grams of rye and 15 grams of wheat meal
50% Water 25% Rye 25% Wheat meal

Result

Just bread!

...for now! And so now and then pancakes.
Cortenbosch Just bread! first overview
Cortenbosch Just bread! second overview
Cortenbosch Just bread! first slice
Cortenbosch Just bread! second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论

Dirk Haverhals

Nice to see that more and more people start baking SB. Takes some time but it is worth it.

Dirk Haverhals

Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?