Âge
3Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Gerthel
Depuis 2021
I Forster starten with fermentation and via this way wanten to know more about sourdough. As i haven been backing bread , i wanten to switch to a more healthier way of making my OWN Bread.
Caractéristiques
The dough is ligth coloured with a with a soft banana smell. Because i use whole grain wheat you can see the wheats in the dough.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- g Whole grain
- g Water
1
ADD 50 gr whole grain
g Whole grain
2
ADD 50gr water
g Water
Méthode de travail
1
1 : mix 100gr Rey fluor with 100ml water
2: next 3 days add Every 12 50gr weath flour and 50 gr water.
3: On day 4 remove half of the dough
4: next 3 days add every 12 hours 50gr weath flour and 50 gr of water
Result
Already made 2 times pancakes. The rest is pend on making bread.
Commentaires
This dough is a recent creation, based on a few Brooks that i read. One of them is a book by Anita Sumer, which had reference to this website.
My next step is to come and visite the library at Sankt Vith