Âge
6Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Marina
Depuis 2019
I was baking bread for 20 years with yeast. The corona crisis gave me plenty of time to read and study and I started experimenting with sourdough.
Caractéristiques
At first sight the starter looks quiet, but once a levain and dough are made it gets really active.
Goût et saveur
Recette
Ingrédients de base
- 100% White wheat
- 100% Hydratiom
Ingrédients pour nourrir le levain
1
25g starter
add 25g water
add 25g flour
Méthode de travail
1
Simple white wheat starter.
Usually fed with molensvandenbempt 11.5/560
100% White wheat
100% Hydratiom
Result
Mainly our daily bread.