Edad
Country of origin Bélgica
sabor
& aroma
Mezcla
desde 1996
I was fascinated about it as a young baker. Ones I had my own bakery I created my own baby. In the beginning it wasn't easy to keep it alive because off the little information I had. I refreshed it in so many different ways ...Now I found my method and use it as a base to make different kind of SD bread. I make a liquid SD from it or use it to feed a stiff SD German style..
Características
My little baby's colour is off-white with a lactic flavour...depends how often I refresh it ! Normaly 2 - 3 times a week. Now I am using it more as a hobby..I refresh it every 7-8 weeks. When I refresh it I tryout some new recipes.. Sometimes with great results. My new inspirations go to patisserie related items so as leaven dough for a rice tart or a cake.. I Tried éclairs but no good
gusto
Receta
Ingredientes de partida
- 75g Starter
- 1000g Water
- 1000g Flour
ingredientes de alimentación
- 2000g Starter
- 1000g Flour
- 500g Water
método de trabajo
Result
my favourites
Comentarios
Please don't hesitate to contact me about baking ! I like to share knowledge !
Life is what you bake of it !