Âge
5Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
BLIBLABLU
Depuis 2019
We were already active in some home fermenting projects like kefir and lacto vegetables. This sparked our interest in learning more about fermentation and trying. So we ended up giving a starter a go. Firstly without succes. During the first COVID-19 wave we gave it another shot, now more successful! We've been baking weekly all year.
Caractéristiques
sweet, nutty, thick
Goût et saveur
Recette
Ingrédients de base
- 100% Whole grain rye flour
- 100% Water
Ingrédients pour nourrir le levain
1
When not baking we feed it 1-2 a week with 50 grams of rye and 50 grams of water. Pre baking we take bliblablu out of the fridge and feed it with the same proportions, when it's cold we let it rise in a warm place (oven, with only the light on)
Méthode de travail
1
30 grams of rye flour and 30 grams of water mixed together and let it sit at room temperature.
100% Whole grain rye flour
100% Water
2
After a day discard half, and continue with step 1.do this until you get a bubbly starter that doubles in size whitin 2-8 hours after feeding.
Result
Bas Snijders
Mostly breads, pizza and occasional pancakes from the scraps
