Âge
7Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
60%
40%
Liquide
Farine
Autres
Sea side
Depuis 2017
The taste of industrie made bread made me decide to made my one fully flavour bread every other week for several years now. My starter has developed in a mild flavour.
Caractéristiques
my starter is a 100% hydration made with 100% Dutch rye flour stone ground by a classic Dutch windmill. my starter smells like banana and white beer. when you taste my starter it is tingly fresh with a nutty bite
Goût et saveur
Recette
Ingrédients de base
- 100% Raye
- 100% Water
- 100% Water
- 100% Ray
- 100% Starter
Ingrédients pour nourrir le levain
- 100% Raye flour
- 100% Water
- 100% Starter
1
first I dissolve my existing starter in the right amount of cold tap water I then add the rye flour and stir well.
Our tap water is of excellent quality filtered in the dunes and has an average pH value
100% Raye flour
100% Water
100% Starter
Méthode de travail
1
A 100% hydration raye flour. Raye flour is at room temperature Tab water is always about 7 degrees centigrade Always stored in the fridge .
100% Raye
100% Water
2
I usually feed my sourdough once every two weeks. I prepare a portion to make about 2 kg of dough which I then let ferment in the refrigerator for 24 hours.
100% Water
100% Ray
100% Starter
Result
Bread
I bake a 75% hydration bread with several kinds of flour. Always locally grown grains traditionall milled by a windmill
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