Raqaq recipe

Raqaq

Rawda, Koweït
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Âge

6Ans
Couleur

Pays d'origine Koweït

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3029 levains
  • 112 pays
  • 2519 villes

Mélange

50%
50%
Liquide Farine Autres
Raqaq

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Depuis 2019

I decided to try baking sourdough because I was fascinated by the natural process of fermentation and the idea of creating something so flavorful and unique with just flour, water, and time. It felt like a rewarding challenge that connects me to an ancient tradition while allowing endless room for creativity. Plus, there's something incredibly satisfying about the smell of freshly baked sourdough

Caractéristiques

I’ve had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.

Goût et saveur

Raqaq top shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Flour
  • 50% Water
1
I feed the starter twice a day and I keep it in RT
50% Flour 50% Water

Méthode de travail

1
’Ive had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.
50% Flour 50% Water

Result

Country Loaf

I have baked many breads using my sourdough like Country Loaf, Baguette, Focaccia, Ciabatta and so many
Raqaq Country Loaf first overview

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