Age
3Years
Color
Country of origin Belgium
Taste
& Flavour
Mixture
60%
36%
4%
Liquid
Flour
Other
Khora dough
Since 2021
Health reasons, control of what I put in it. I only use bio flour from the region - Molens van Oudenaarde
Characteristics
Love to use this as a basis for baguette, rustic bread
Taste & flavour
Recipe
Starting ingredients
- 05% Cranberry juice
- 25% Buckwheat
- 40% Khorasan complete flour
- 40% Water
Feeding ingredients
- 1tbsp Water
- 1tbsp Khorasan complete flour
1
Adding 1 TB Khorasan + 1 TB water twice a week
1tbsp Water
2
1tbsp Khorasan complete flour
Working method
1
I developed my starter on the basis of 100 % buckwheat and 1 TS of cranberry juice (bio hageland) and purified water. When ready 1 took 50 g of the starter and mixed it with 100 g bio khorasan complete flour and 100 g water. Part of it was used for bread, the other part went in the fridge as a new starter which I use now for all my breads
05% Cranberry juice
2
buckwheat
25% Buckwheat
3
40% Khorasan complete flour
4
Filtered
40% Water
Result
pizza
I use the starter in the sourdough pizza recipe of Ken Forkish combined with 00 flour
Rustic bread
Use the starter for the rustic breads as described by Bryan Ford