Âge
4Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Roggepot (Rye)
Depuis 2020
Just like a lot of other Dutch people, I started baking bread during first Covid Lockdown. But the ambitious girl as I am and in need for a weekend challenge, decided to go for the best and hardest, straight from the start. And then I fell in love with the taste and structure. .
Caractéristiques
Although it's 5 months old now, I 'm still getting to know it.
Goût et saveur
Recette
Ingrédients de base
- g 80
- ml 120
Ingrédients pour nourrir le levain
- ml 25
- g 37,5
1
I feed it once a week . Taking the jar out of the fridge and removing half of the starter. Then adding Bar-Le-Duc mineral water.
These are the amounts when I don't use it for baking that weekend. But when I'm going to bake, I first refresh with these amounts (Thirsday night) and feeding 12 hours later again with the double amount (Friday morning).
ml 25
2
Stirring, then adding fine rye flower and stirring again.
g 37,5
Méthode de travail
1
Fine rye flour , from ancient local mill.
g 80
2
Bar-Le-Duc mineral water
ml 120
Result
Foccacia
Foccacia, crackers