Âge
5Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Frenchie
Depuis 2019
Healthy lifestyle - in total control of the high quality ingredients I use
Caractéristiques
A slightly sour but very lively sourdough which was started with started with an 100% bio rye T80. After a year I switched using the sourdough to the T130 rye of Moulin du Vivier in the Aude in France. The sourdough is now completely converted and has a fruity smell, went on holidays with us on France and came back to Belgium ;=). Even raw before putting it into the bread it's delicious
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 100% T130 rye
1
3 table spoons of rye - 3 spoons of water - taking out 2 spoons out of the old sourdough
100% T130 rye
Méthode de travail
1
Result
French bread
Using T65 wheat with sourdough 65% water and salt. No more no less.