Cortenbosch recipe

Cortenbosch

Sint-Truiden, Bélgica
Show on map
Print
Masa madre perfecta

Edad

7Años
Color

Country of origin Bélgica

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 3003 masas madre
  • 111 paises
  • 2506 ciudades

Mezcla

75%
25%
Líquida Harina Otros
Cortenbosch

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2018

I was send by my wife at a workshop given by Sara Lemke at Superette Bokrijk. It took some time to find a proper starter. Since then I bake a SB once or twice a week. For myself and friends. I use a Dutch Oven to bake my breads in a hot air oven.

Características

I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.

gusto

Cortenbosch top shot
Cortenbosch jar shot
Cortenbosch front shot
Cortenbosch rising shot

Receta

Ingredientes de partida

  • 50% Water
  • 25% Rye
  • 25% Wheat meal

ingredientes de alimentación

  • 50% Water
  • 25% Flour
  • 25% Wheat meal
1
I mix the same amount of starter at each feeding. I keep whatever is left in the fridge and use it to make pancake batter.
50% Water 25% Flour 25% Wheat meal

método de trabajo

1
I use 30 grams of water, and a mixture of 15 grams of rye and 15 grams of wheat meal
50% Water 25% Rye 25% Wheat meal

Result

Just bread!

...for now! And so now and then pancakes.
Cortenbosch Just bread! first overview
Cortenbosch Just bread! second overview
Cortenbosch Just bread! first slice
Cortenbosch Just bread! second slice

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

Comentarios

Dirk Haverhals

Nice to see that more and more people start baking SB. Takes some time but it is worth it.

Dirk Haverhals

Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?