Missing good bread in the Netherlands where I do live as an expat. It started as fun and now we are talking proper obsession. Trying to turn all pastries possible into sourdough version and hope to start my volunteering at a local bakery in Zaandam soon!

Caractéristiques

Kvasimodo is very stable baking partner, compared to his wheat sister Esmeralda, he is very strong and keeps producing very standard delicious loaves. In my country majority of breads is made with rye starter so Kvasimodo reminds me of home

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Rye whole flour
50% Water

Ingrédients pour nourrir le levain

50% Rye whole
50% Water

I remove the “fed” part and keep only little amount to manage the sourness and feed my starte usually 1:5:5 or 1:6:6 depending on the sourness

50% Rye whole 50% Water

Méthode de travail

I use whole rye flour for my basic starter Kvasimodo (Quasimodo if you want as Kvas is sourdough in my language). I feed my starter several times a week based on how many times I do bake

50% Rye whole flour 50% Water