Mélange

60%
40%
Liquide Farine Autres
Sea side

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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

Sea side top shot
Sea side jar shot
Sea side front shot
Sea side rising shot

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
Sea side Bread first overview
Sea side Bread second overview
Sea side Bread first slice
Sea side Bread second slice

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