Âge
16Ans
Couleur
Pays d'origine Bulgarie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
vilekula
Depuis 2009
I love experiments in making my own food. To bake is my passion, and I tried to bake better bread.
Caractéristiques
Started with rye flour and hops infusion water 6 years ago. Fed for about 2 years with rye, then dried. Revived after 3 years with whole wheat flour feeding. Now I bake mostly wheat flour bread. Now I feed her with white flour every other day, and keep at room temperature at 70% hydration. She is quite vigorous, especially when fed with Graham flour.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye
- 50g Barley infusion water
Ingrédients pour nourrir le levain
- 70g Unfed
- 70g White
- 50g Water
1
Keep only 70 g of starter - discard or use the other.
2
Add 70 g white flour
3
Add 50 g water
70g Unfed
70g White
50g Water
Méthode de travail
1
Add 50 g rye flour
2
Add 50 g cooled infusion of barley hops
3
Keep feeding with equal parts of flour and clean water every day, starting discarding the half from the 3rd day on.
4
When the starter doubles in size for about 4-6 hours, stop discarding. Star using the starter for baking.
5
Keep feeding with 70% hydration. This means 50 g flour to 35 g water, or 70 g flour to 50 g water.
6
Keep feeding every other day and store on RT.
50g Rye
50g Barley infusion water
Result
Baguettes, bread, sandwitch loafs, biscuits
All kind of sourdough things
Hokkaido mik bread
White flour and milk
AKA Sunny sourdough
Made with motherdough
Oat bisquits, ciabatta
Crackers
Discard, whole wheat, spices and lard
Commentaires
I'm happy to share this passion with all of you!