Age
4Years
Color
Country of origin Netherlands
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Herman
Since 2020
Mostly curiosity.
Characteristics
Happy starter that creates a lovely tangy but sweet loaf.
Taste & flavour
Recipe
Starting ingredients
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Feeding ingredients
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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.
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2
As written, 100% tapwater.
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Working method
1
I started with whole wheat rhy flour from a local mill > Korenmolen "De Leeuw", Lettele (OV, Netherlands)
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2
I've kept my sourdough at 100% hydration from the start. The hydration exists out of 100% local tapwater.
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