Mélange

50%
50%
Liquide Farine Autres
Boeddha Bubbles

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Depuis 2010

I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!

Caractéristiques

This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.

Goût et saveur

Boeddha Bubbles top shot
Boeddha Bubbles front shot

Recette

Ingrédients de base

  • 50% Rye flour
  • 50% Water
  • 6.25% Rye flour
  • 6.25% Water

Ingrédients pour nourrir le levain

1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour

Méthode de travail

1
Rye flour I use stone ground organic rye from De Zuidmolen. (https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour 50% Water
2
Feeding Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour 6.25% Water

Result

Pancakes

My buckwheat or Teff pancakes are worldwide famous in our family!

Cinnamon buns

To die for...!
Boeddha Bubbles Cinnamon buns first overview
Boeddha Bubbles Cinnamon buns second overview

Préserver votre levain pour le futur

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