Age
14Years
Color
Country of origin Netherlands
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Boeddha Bubbles
Since 2010
I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!
Characteristics
This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.
Taste & flavour
Recipe
Starting ingredients
- 50% Rye flour
- 50% Water
- 6.25% Rye flour
- 6.25% Water
Feeding ingredients
1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour
Working method
1
Rye flour
I use stone ground organic rye from De Zuidmolen.
(https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour
50% Water
2
Feeding
Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour
6.25% Water
Result
Pancakes
My buckwheat or Teff pancakes are worldwide famous in our family!
Cinnamon buns
To die for...!
