Levain parfait
Âge
8Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Artaxerxes
Depuis 2017
When I got a new job as pastry chef in restaurant BROEI, baking bread was part of the curriculum. My background is pastry but I always wanted to know the secrets to bread baking. Making bread always came on to me as something magical.. since I started I’m ever so more excited about the product, and I very much enjoy my stroll on this endless path of learning.
Caractéristiques
Vigorous, doubles in size within 5 hours Fruity tang Pretty strong and lively 100% hydration liquid starter
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 50% Wheat t65
- 50% Whole-wheat
Ingrédients pour nourrir le levain
- 100% Flour
1
I feed my sourdough culture as much as I take from it in a 2:2:1 ratio
100% Flour
Méthode de travail
1
I use tap water, it is of very high quality in Utrecht.
100% Water
2
I use stone ground wheat flower from an artisan Miller in Limburg, called the ‘Commandeursmolen ‘
50% Wheat t65
3
I use part whole wheat for taste and lively fermentation
50% Whole-wheat
Result
Bread
1- spelt, einkorn, wheat
2- emmer, whole-wheat, wheat, whole grain
3/4- wheat, whole-wheat, rye
