BLIBLABLU  recipe

BLIBLABLU

Eindhoven, Netherlands

Mixture

50%
50%
Liquid Flour Other
BLIBLABLU

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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

BLIBLABLU  top shot
BLIBLABLU  rising shot

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
BLIBLABLU  Bas Snijders first overview
BLIBLABLU  Bas Snijders second overview
BLIBLABLU  Bas Snijders first slice
BLIBLABLU  Bas Snijders second slice

Preserve your sourdough for the future

Create your own Explore sourdough library