Âge
7Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Isabelle
Depuis 2017
Started with yeast bread, but wanted to take it to the next level and go as clean as possible
Caractéristiques
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
Goût et saveur
Recette
Ingrédients de base
- 25% Wholegrain bio wheat flour
- 50% Water
- 25% Wholegrain bio rye flour
Ingrédients pour nourrir le levain
1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
Méthode de travail
1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour
50% Water
25% Wholegrain bio rye flour
Commentaires
None
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