Perfekter Sauerteig
Alter
7Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
60%
40%
Flüssigkeit
Mehl
Weitere
Mooswief
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I have entered a world full of magic and often mystery for me. So far it has been a fascinating sourdough journey and I am sure that this journey will take many years. Baking is all about knowledge but also fun, and you can never get enough of it.
Charakteristische Eigenschaften
Nice mild Liquide Levain. Love it!
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% T65
- 100% Water
- 50% Liquide levain
Zutaten für die Auffrischung
- 50% Liquide levain
- 100% Water
- 100% Flower t65
- 0% Storing in fridge
1
Take 50% Liquide Levain starter.
50% Liquide levain
2
Take 100% Water 45 degrees Celsius. mixing with the starter Liquide Levain.
100% Water
3
Then ad 100% T65 and ferment ca. 2 hours at 32 degrees Celsius.
100% Flower t65
4
Then store in the fridge at 4 degrees Celsius.
0% Storing in fridge
Aufarbeitung
1
I have a starter of T65 flower and feed it almost daily. I use 100% T65, 100% water and 50% starter. This is my base and from here I make several desems (stiff, spelled, rye)
100% T65
100% Water
50% Liquide levain
Ergebnis
Pain de Siegle
70% T130
30% T80
90% Water
14 hours fermentation at 4 Celsius.
Baguette
Baguette from T65
Spelt bread
Spelt bread with Liquide Levain
14 hours fermentation at 4 Celsius.
Ciabatta with olives
With Liquide Levain (100% T65, 100% water and 50% starter)
14 hours fermentation at 4 Celsius.
Oat bread
65% T65
5% T130 bio
30% T80 bio
20% Liquide Levain
0,1 % Yeast
60 % water
Bruhstük from out, milk, honey , out
