Âge
4Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
73%
26%
Liquide
Farine
Autres
FREDDARR
Depuis 2020
Watching the passion of my colleagues....
Caractéristiques
Smells like yeast
Goût et saveur
Recette
Ingrédients de base
- 90g Wyw
- 50g Farine de traditon
- 50g Wholemeal flour
Ingrédients pour nourrir le levain
1
Feed every 24h, with equal parts of mother dough, water and flour(50/50). 6 days in a row. 7th day, refresh, wait till at its peak(+/-8 hrs) and use in your dough.
Méthode de travail
1
Make wild yeast water by soaking 200g of dried figs with 300g of water. Let ferment for 2 days at 24°C. Strain before use.
2
Use 90g of wild yeast water(WYW) and mix with 100g of flour(50/50 farine de traditon and wholemeal flour). Let ferment for 24hrs at 24°C in a clean, closed jar.
90g Wyw
50g Farine de traditon
50g Wholemeal flour
Result
Old fashioned farmers bread
Commentaires
The name of my sourdough is a contraction of 2 first names of 2 of the most passionate bakers I know.