Age
4Years
Color
Country of origin Belgium
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Rijs
Since 2020
I am a schooled cook but I am becoming aware that I don't like the stressful environment of kitchen so much. Suddenly in life I became obsessed with sourdough baking. It's like a passionate love and urge that is growing inside me and wants to burst out and make a living of it.
Characteristics
I don't really maintain a base starter, it's converted up and down and to all directions all the time, except for the bit in my freezer as back-up. Maybe that's what's making it unique. I find this survey extremely difficult to answer because it presupposes consistency.
Taste & flavour
Recipe
Starting ingredients
- 100% Gefilterd koud water
- 100% Tarwebloem t80 (op steen gemalen)
Feeding ingredients
1
Ik heb een back-up witte T80 solide starter en een volkoren rogge starter in de vriezer als back-up.
Working method
1
Onderstaande gegevens zijn een gemiddelde, in de praktijk varieer ik erg veel afhankelijk van mijn bakplannen, het weer en mijn lust voor experimentatie.
Ik roer de starter los met het water en roer er dan voorzichtig de bloem door.
100% Gefilterd koud water
100% Tarwebloem t80 (op steen gemalen)
Result
Bread
Breads with wheat, rye, barley, seeds, olives,... baguette
Pizza
We organize a monthly pizza people's kitchen with sourdough pizza's baked on stone
Viennoiserie
Especially croissants which have a very savory, cheesy flavour. These are made with a sweet stiff starter.
Crackers
Crackers made from sourdough discard (mixture of differently fed starters and grains)