Età
11Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
80%
20%
Liquido
Farina
Altro
Bjozanne
dal 2013
Because i started my own little bakery, and i wanted to make al my products with spelt, without any improvers what so ever.. so my own sourdough was born!
Caratteristiche
I think a have an unique sourdough because its made of pure spelt flour (type Franckenkorn). This spelt grain is farmed by lokal farmers here in region of Limburg (NL) and its milled at the commandeurs mill also in the south of Limburg. So its totally lokal without any other grains. We make bread and typical limburger tarts only with this spelt! So in our bakery is now other grain then spelt!
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Starter water
- 200% Spelt flour
- 200% Water
Ingredienti per il rinfresco
- 100% Starter bjozanne
- 180% Spelt flour
- 165% Water
1
We mix the sourdough for the next day...
Add starter Bjozanne, spelt flour and hot water (60 C) and mix this gentle and in a short time to a nice batter. (its not stiff and its not liquid)
To total mix temperatur is between 30-34 C
Then in a warming cabid for 2,5 hours.at 34 C
100% Starter bjozanne
180% Spelt flour
165% Water
Metodo di lavorazione
1
I startet from scratch with apples from my neighbours garden, strawberries from my own garden. For 3 days i fermented this and then i used the water from this mix to mix with spelt flour. After 3 weeks from each day of feeding with spelt flour i baked my first bread with it.
It was really nice!
100% Starter water
200% Spelt flour
200% Water