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.

Charakteristische Eigenschaften

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

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
25% Rye
25% Wheat meal

Zutaten für die Auffrischung

50% Water
25% Flour
25% Wheat meal

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

Aufarbeitung

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

Ergebnis

Just bread!

...for now! And so now and then pancakes.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Dirk Haverhals

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

Karl De Smedt

Van harte welkom

Dirk Haverhals

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

Dirk Haverhals

100% in orde!