Età
14Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Boeddha Bubbles
dal 2010
I’m eating sourdough almost all my life but baked myself with commercial yeast. Sourdough breads used to be pretty expensive and were not so easy to get. So reasons enough to try it at home!
Caratteristiche
This liquid rye starter is vidid, with a pleasant, slightly sour smell. I feed it once a week. It originated from Sweden as a present from Beesham Soogrim.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye flour
- 50% Water
- 6.25% Rye flour
- 6.25% Water
Ingredienti per il rinfresco
1
I feed my starter with 12.5% of the total volume. I use 100% hydration rye flour
Metodo di lavorazione
1
Rye flour
I use stone ground organic rye from De Zuidmolen.
(https://www.de-zuidmolen.nl/divers-meel-en-graanprodukten/diverse-melen/roggebloem-bio/)
50% Rye flour
50% Water
2
Feeding
Once a week I feed my starter with approx 12.5% rye flour and water
6.25% Rye flour
6.25% Water
Result
Pancakes
My buckwheat or Teff pancakes are worldwide famous in our family!
Cinnamon buns
To die for...!
