Mélange

Unknown
Liquide Farine Autres
Herman

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2020

Mostly curiosity.

Caractéristiques

Happy starter that creates a lovely tangy but sweet loaf.

Goût et saveur

Recette

Ingrédients de base

  • % 100
  • % 100

Ingrédients pour nourrir le levain

  • % 100
  • % 100
1
Feedings depend on how often I bake. Usually this is 1 or 2 times per week. The sourdough is kept in the fridge in between baking and feedings. The starters currently exists out of (almost 100%, there are still some traces of the Rhy flour) wheat flour type 74 and 100% water.
% 100
2
As written, 100% tapwater.
% 100

Méthode de travail

1
I started with whole wheat rhy flour from a local mill > Korenmolen "De Leeuw", Lettele (OV, Netherlands)
% 100
2
I've kept my sourdough at 100% hydration from the start. The hydration exists out of 100% local tapwater.
% 100

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque