Levain parfait
Âge
6Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Cortenbosch
Depuis 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.
Caractéristiques
I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 25% Rye
- 25% Wheat meal
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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.
Commentaires
Nice to see that more and more people start baking SB. Takes some time but it is worth it.
Van harte welkom
Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?
100% in orde!