Âge
3Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
60%
36%
4%
Liquide
Farine
Autres
Khora dough
Depuis 2021
Health reasons, control of what I put in it. I only use bio flour from the region - Molens van Oudenaarde
Caractéristiques
Love to use this as a basis for baguette, rustic bread
Goût et saveur
Recette
Ingrédients de base
- 05% Cranberry juice
- 25% Buckwheat
- 40% Khorasan complete flour
- 40% Water
Ingrédients pour nourrir le levain
- 1tbsp Water
- 1tbsp Khorasan complete flour
1
Adding 1 TB Khorasan + 1 TB water twice a week
1tbsp Water
2
1tbsp Khorasan complete flour
Méthode de travail
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
Result
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