Age
5Years
Color
Country of origin Netherlands
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
BLIBLABLU
Since 2019
We were already active in some home fermenting projects like kefir and lacto vegetables. This sparked our interest in learning more about fermentation and trying. So we ended up giving a starter a go. Firstly without succes. During the first COVID-19 wave we gave it another shot, now more successful! We've been baking weekly all year.
Characteristics
sweet, nutty, thick
Taste & flavour
Recipe
Starting ingredients
- 100% Whole grain rye flour
- 100% Water
Feeding ingredients
1
When not baking we feed it 1-2 a week with 50 grams of rye and 50 grams of water. Pre baking we take bliblablu out of the fridge and feed it with the same proportions, when it's cold we let it rise in a warm place (oven, with only the light on)
Working method
1
30 grams of rye flour and 30 grams of water mixed together and let it sit at room temperature.
100% Whole grain rye flour
100% Water
2
After a day discard half, and continue with step 1.do this until you get a bubbly starter that doubles in size whitin 2-8 hours after feeding.
Result
Bas Snijders
Mostly breads, pizza and occasional pancakes from the scraps
