The taste of industrie made bread made me decide to made my one fully flavour bread every other week for several years now. My starter has developed in a mild flavour.

Caratteristiche

my starter is a 100% hydration made with 100% Dutch rye flour stone ground by a classic Dutch windmill. my starter smells like banana and white beer. when you taste my starter it is tingly fresh with a nutty bite

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

100% Raye
100% Water
100% Water
100% Ray
100% Starter

Ingredienti per il rinfresco

100% Raye flour
100% Water
100% Starter

first I dissolve my existing starter in the right amount of cold tap water I then add the rye flour and stir well. Our tap water is of excellent quality filtered in the dunes and has an average pH value

100% Raye flour 100% Water 100% Starter

Metodo di lavorazione

A 100% hydration raye flour. Raye flour is at room temperature Tab water is always about 7 degrees centigrade Always stored in the fridge .

100% Raye 100% Water

I usually feed my sourdough once every two weeks. I prepare a portion to make about 2 kg of dough which I then let ferment in the refrigerator for 24 hours.

100% Water 100% Ray 100% Starter

Result

Bread

I bake a 75% hydration bread with several kinds of flour. Always locally grown grains traditionall milled by a windmill

Sea side

Età

Paese di origine Paesi Bassi

Taste & Flavour

nel mondo

Miscela

Conserva il tuo lievito madre per il futuro

dal 2017