Âge
3Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Start me up Katwijk
Depuis 2021
High monthly expenditures at designer bakeries (which was all worth it!), combined with COVID-restrictions...
Caractéristiques
It's lightly sour and high in fibers. It's very forgiving yet it doesn't rise and falls that much (yet?).
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 50g Wholemeal Wheat Flour
- 100g Water
- 100g Wholemeal Wheat Flour
- 100g Water
- 100g Wholemeal Wheat Flour
Ingrédients pour nourrir le levain
1
Put 50-70 grams of starter in a new clean glass jar. Adding 100 or 150 grams of water and 100 or 150 grams wholemeal wheat flour. Equal parts water and flour!
Méthode de travail
1
Make starter by mixing water and organic wholemeal wheat flour. In a glass jar. Let is rest for a day or two. Go to step two when first small bubbles arise.
50g Water
50g Wholemeal Wheat Flour
2
Add new water and wholemeal four to existing base mixture. Work clean and make sure you use utensils and don't scrape/mix with your fingers. Let is rest for a day.
100g Water
100g Wholemeal Wheat Flour
3
Discard everything except 50 grams of your mixture. Add again water and wholemeal wheat flour. Mix and wait for 12-24 hours until your starter is ready for use.
100g Water
100g Wholemeal Wheat Flour
Result
Voute de Frank
Sourdough boules. Baked in a Dutch oven in the oven.