Just like a lot of other Dutch people, I started baking bread during first Covid Lockdown. But the ambitious girl as I am and in need for a weekend challenge, decided to go for the best and hardest, straight from the start. And then I fell in love with the taste and structure. .

특징

Although it's 5 months old now, I 'm still getting to know it.

점도

맛과 풍미

레시피

시작하는 원료

g 80
ml 120

먹이재료

ml 25
g 37,5

I feed it once a week . Taking the jar out of the fridge and removing half of the starter. Then adding Bar-Le-Duc mineral water. These are the amounts when I don't use it for baking that weekend. But when I'm going to bake, I first refresh with these amounts (Thirsday night) and feeding 12 hours later again with the double amount (Friday morning).

ml 25

Stirring, then adding fine rye flower and stirring again.

g 37,5

작업방식

Fine rye flour , from ancient local mill.

g 80

Bar-Le-Duc mineral water

ml 120

Result

Foccacia

Foccacia, crackers

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