Âge
6Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
44%
44%
12%
Liquide
Farine
Autres
Ottie
Depuis 2018
Always loved bread, used to have a starter but was not so much into baking at that time. Due to moving and time it didn't make it to the new house. After buying (very bad) bread for a couple of weeks we decided to start baking again. I read on how to start a culture and gave it a go.
Caractéristiques
The starter was build on the 2nd of may 2018, so is pretty young. Until it peaks it smells very sweet, like oven baked apples. When it starts to fall the acidity increases and the start passes trough a more sour fruity stage like red berries or wild cherries, until it becomes vinegary.
Goût et saveur
Recette
Ingrédients de base
- 12% Starter
- 22% T65
- 22% Whole wheat
- 44% >water
Ingrédients pour nourrir le levain
1
- starter in jar
- add water and combine
- add both flours
- thoroughly mix
Méthode de travail
1
Depending on how fast I want my starter to grow a vary the inoculation ratio. My average refreshment goes like this:
- 30 g starter
- 100g day old tap water (room temperature)
- 50g T65 biological wheatflour (Flourpower, Artemeersmolen Pouke)
- 50g biological whole wheatflour (Flourpower, Artemeersmolen Pouke)
12% Starter
22% T65
22% Whole wheat
44% >water
Result
Bread
Baguettes
Pancakes
Croissants
....