Età
12Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Nr 1
dal 2012
At first it was a challenge, I was very curious if I was able to bake sourdough bread. Now I can't live without it.
Caratteristiche
My sourdough doesn't have a unique personalty. It is just a sourdough ;-). Just kidding :-). It never lets me down.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Water
- 75% Rye flour
- 25% Ap flour
Ingredienti per il rinfresco
- 100% Water
- 100% Flour
1
Equal parts flour and water (100% hydration)
100% Water
100% Flour
Metodo di lavorazione
1
Day 1
100 gram water
75 gram rye flour
25 gram ap flour
100% Water
75% Rye flour
25% Ap flour
2
Day 2
100 gram starter from day 1
75 gram water
50 gram rye flour
25 gram ap flour
3
Day 3
100 gram starter from day 2
75 gram water
25 gram rye flour
50 gram ap flour
4
Day 4
100 gram starter from day 3
75 gram water
15 gram rye flour
60 gram ap flour
5
Day 5, 6, 7
100 gram starter from day 4
100 gram water
100 gram ap flour
Result
Sourdough bread
Recipe: https://uitdekeukenvanarden.blogspot.nl/2015/09/desembrood-met-5-granenvlokken.html
Sourdough bread
Recipe: https://uitdekeukenvanarden.blogspot.nl/2015/06/lichtbruin-desembrood-met-roggevlokken.html
Sourdough bread
Recipe: https://uitdekeukenvanarden.blogspot.nl/2016/09/semolinadesembrood.html
Sourdough bread with kamut
Recipe: https://uitdekeukenvanarden.blogspot.nl/2017/05/desembrood-met-kamut.html
Sourdough chocolate cake
Recipe: https://uitdekeukenvanarden.blogspot.nl/2016/04/chocoladecake-met-zuurdesem.html
Sourdough banana bread
Recipe: https://uitdekeukenvanarden.blogspot.nl/2016/09/bananencake.html
Pancakes
Recipe:https://uitdekeukenvanarden.blogspot.nl/2013/08/pannenkoeken-met-zuurdesem.html
