Età
6Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
44%
44%
12%
Liquido
Farina
Altro
Ottie
dal 2018
Always loved bread, used to have a starter but was not so much into baking at that time. Due to moving and time it didn't make it to the new house. After buying (very bad) bread for a couple of weeks we decided to start baking again. I read on how to start a culture and gave it a go.
Caratteristiche
The starter was build on the 2nd of may 2018, so is pretty young. Until it peaks it smells very sweet, like oven baked apples. When it starts to fall the acidity increases and the start passes trough a more sour fruity stage like red berries or wild cherries, until it becomes vinegary.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 12% Starter
- 22% T65
- 22% Whole wheat
- 44% >water
Ingredienti per il rinfresco
1
- starter in jar
- add water and combine
- add both flours
- thoroughly mix
Metodo di lavorazione
1
Depending on how fast I want my starter to grow a vary the inoculation ratio. My average refreshment goes like this:
- 30 g starter
- 100g day old tap water (room temperature)
- 50g T65 biological wheatflour (Flourpower, Artemeersmolen Pouke)
- 50g biological whole wheatflour (Flourpower, Artemeersmolen Pouke)
12% Starter
22% T65
22% Whole wheat
44% >water
Result
Bread
Baguettes
Pancakes
Croissants
....