Âge
4Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Herman
Depuis 2020
Mostly curiosity.
Caractéristiques
Happy starter that creates a lovely tangy but sweet loaf.
Goût et saveur
Recette
Ingrédients de base
- % 100
- % 100
Ingrédients pour nourrir le levain
- % 100
- % 100
1
Feedings depend on how often I bake. Usually this is 1 or 2 times per week. The sourdough is kept in the fridge in between baking and feedings. The starters currently exists out of (almost 100%, there are still some traces of the Rhy flour) wheat flour type 74 and 100% water.
% 100
2
As written, 100% tapwater.
% 100
Méthode de travail
1
I started with whole wheat rhy flour from a local mill > Korenmolen "De Leeuw", Lettele (OV, Netherlands)
% 100
2
I've kept my sourdough at 100% hydration from the start. The hydration exists out of 100% local tapwater.
% 100