Âge
6Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Taro
Depuis 2018
Caractéristiques
Taro has an aroma of wild fruits: (rasp)berries. When used in bread, its taste depends on the grains used. Despite itis a wheat sourdough, its taste is best in a mix with whole rye flour and a touch of barley.
Goût et saveur
Recette
Ingrédients de base
- 50g Wholemeal Wheat Flour
- 50g Water
- 50g Wholemeal Wheat Flour
- 50g Water
- 50g Wholemeal Wheat Flour
- 50g Water
Ingrédients pour nourrir le levain
- 50% Wholemeal Wheat Flour
- 50% Water
1
When I bake bread, I take half of the starter to feed for baking.
The other half, I feed with wholemeal wheat flour and water to store again in the fridge
50% Wholemeal Wheat Flour
50% Water
Méthode de travail
1
This sourdough was made in summer: temperature was around 25 °C.
The water I used was 'raisin water', used to soak raisins first.
Keep it in a closed jar, the pressure has to build up.
50g Wholemeal Wheat Flour
50g Water
2
The next day, feed the starter. This time, I used 'normal' water (no raisin water).
Discard half of the starter before feeding.
50g Wholemeal Wheat Flour
50g Water
3
Repeat this feeding a couple of days. Discard part of the starter (keep 50 g) and feed it with 50 g wholemeal wheat flour - 50 g water, until the sourdough is active.
50g Wholemeal Wheat Flour
50g Water