Âge
3Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
52%
48%
Liquide
Farine
Autres
Why so sour, dough?
Depuis 2021
Passion for different fermentation and cooking techniques!
Caractéristiques
Makes semi-whole bread, with typical sourdough taste.
Goût et saveur
Recette
Ingrédients de base
- 100g White flour
- 120g Tapwater
- 100g White flour
- 100g Tapwater
- 100g Whole flour
- 100g Tapwater
Ingrédients pour nourrir le levain
- 50% Tapwater
- 50% Flour
1
Removing some starter and freshly adding tapwater and flour in a 50/50 ratio.
50% Tapwater
50% Flour
Méthode de travail
1
Add 120 g white flour and 100 g tapwater. Store in sealable glass jar. Clean inside edges. Stored at 23 °C on cupboard close to house radiator.
100g White flour
120g Tapwater
2
Every day for 6 days, remove less than half and add 100 g of white flour and 100 g of tapwater. Clean inside edges after every addition. Stored at 23 °C on cupboard close to house radiator.
100g White flour
100g Tapwater
3
Last step, add 100 g whole flour and 100 g tapwater. Clean inside edges. Stored at 23 °C on cupboard close to house radiator.
100g Whole flour
100g Tapwater