Âge
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
Depuis 2023
I got inspired when i learned from the Napolitalian how the gain the perfekt flavor to my pizza dough with over night fermenting. Because of my dianose MS in in 2022 i had to stop working as architect. I got inspired because of the technieks but also the science behind it. Sourdough became my new life project and ended up as the best therapy ever. Now i train my brain and my hands ever day.
Caractéristiques
My starter was born oktober 2023 in the Nederlands, so he is still very young. But he grow very farst and he shows new strength and flavor every day. Yesterday i thought: no artisan today just a simpel sandwich bread, but the softness en flavor was so surprising goed. Also my danish whole wheat 'roggebrood' have rised to a nother level, and it stays goed for weeks.
Goût et saveur
Recette
Ingrédients de base
- 325g Water
- 100g Sourdough
- 400g Wheat
- 50g Wholemeal Wheat Flour
- 10g Salt
Ingrédients pour nourrir le levain
- 25g Starter
- 50g Water
- 50g Wheat flour