Âge
4Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Oscaar
Depuis 2020
I struggled almost 2 years to maintain a good starter. After taking vacation or after a period of busy at work, my starter failed over and over. 4 days before the first COVID -lockdown, 9th march 2020, I thought I had plenty of time to maintain a starter. I studied the information on The quest for sourdough and I developed myself a method using a Weck-jar (like Karl Desmedt does in his library).
Caractéristiques
Oscaar delivers a smooth, little bit sweet tasting bread, not sour at all.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye
- 50% Water
Ingrédients pour nourrir le levain
- 50% Rye
- 50% Water
1
Oscaar stays overnight in the refrigerator. That keeps him calm.
After taken him out, I feed Oscaar.
He stays at roomtemperature.
When he is very active, I use part of him to make a bread.
I feed him again.
When he is active, I place Oscaar in the fridge.
50% Rye
50% Water
Méthode de travail
1
Oscaar is 'the Michael Jackson of sourdoughs'. It started brown using wheat whole flour, later on it turned to white using wheat flour.
Now I use rye flour because it is fun to make it. It feels like playing with clay.
50% Rye
50% Water
Result
