Levain parfait
Âge
9Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Lisa
Depuis 2015
We wanted to go back in time give costumers real bread again! Without all the added products you won't need in bread. Flour water salt.
Caractéristiques
Sweet, stable, strong, allot of flavors, I trust her. If I treat her good she will treat me good with amazing bread ;)
Goût et saveur
Recette
Ingrédients de base
- % Appel skin
- % Raisins, grapes, a lot of fruits
Ingrédients pour nourrir le levain
- 100% T65
- 77% Sourdough
- 100% Water
1
Consistitie is key, every day same time feeding time keeps her very happy!
100% T65
77% Sourdough
100% Water
Méthode de travail
1
I started with appels used only the skin used around 20 appels to get around 1 kilo of skin then added 750 grams of water and let that ferment for 16 days at 20-22celcuis and stir every 2 days.
I also used raisins, grapes, figs. In different jars.
My sourdough is a fix from starters that I made over the years when I liked the flavor I start mixing.
% Appel skin
% Raisins, grapes, a lot of fruits
Result
Sourdough oat
Amazing blend of flours bagatelle t65/t80/t130
Commentaires
Hoi Lisa, waar haal jij je meel? Ik woon in Baarn, dus in de buurt.