Alter
3Jahre
Farbe
Ursprungsland Belgien
Geschmack
und Aroma
Mischung
60%
36%
4%
Flüssigkeit
Mehl
Weitere
Khora dough
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Health reasons, control of what I put in it. I only use bio flour from the region - Molens van Oudenaarde
Charakteristische Eigenschaften
Love to use this as a basis for baguette, rustic bread
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 05% Cranberry juice
- 25% Buckwheat
- 40% Khorasan complete flour
- 40% Water
Zutaten für die Auffrischung
- 1tbsp Water
- 1tbsp Khorasan complete flour
1
Adding 1 TB Khorasan + 1 TB water twice a week
1tbsp Water
2
1tbsp Khorasan complete flour
Aufarbeitung
1
I developed my starter on the basis of 100 % buckwheat and 1 TS of cranberry juice (bio hageland) and purified water. When ready 1 took 50 g of the starter and mixed it with 100 g bio khorasan complete flour and 100 g water. Part of it was used for bread, the other part went in the fridge as a new starter which I use now for all my breads
05% Cranberry juice
2
buckwheat
25% Buckwheat
3
40% Khorasan complete flour
4
Filtered
40% Water
Ergebnis
pizza
I use the starter in the sourdough pizza recipe of Ken Forkish combined with 00 flour
Rustic bread
Use the starter for the rustic breads as described by Bryan Ford