I wanted to go back to traditional bread baking, incorporating more fermented foods in my family’s diet and being in control of the extra nutrients and health beneficial foods, and because it involves science.

Charakteristische Eigenschaften

It is still quite young and I am still trying to figure out how to use it to it’s full capacity but for now i’ve Created some delicious a little flat breads that taste slightly acetic but amazing!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

10g Starter
50g Water
50g Wheat flour

Zutaten für die Auffrischung

Take it out of the fridge, taking off how much I need for baking. I leave the remaining in the jar open on the counter until I am done with my mix for baking. The I add a feeding 1:5:5 mix until incorporated and put it in the fridge when I don’t plan on baking the next day other wise I leave it in a dark spot next to the fridge overnight.

Aufarbeitung

I try to alternate feeding my starter with white flour and wheat flour and whole wheat flour. Up till now it has purely been a liquid starter. I feed my starter usually 1:5:5 depending on how much I need for baking

Suzy

Alter

Ursprungsland Niederlande

Geschmack
und Aroma

aus der ganzen Welt

Mischung

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seit 2019