혼합물

100%
액체(리퀴드) 밀가루 기타
George

Preserve your sourdough for the future

Create your own Explore sourdough library

2005 이후

Bread made with sourdough easier to digest. Inspiration from the macro biothiek and the herbalist studies.

특징

it yields in about 4 h depending on the temp. (19 - 20 degrees) water at room temp. It is a starter that can be worked with in not to warm temp. In summer he goes to fast.

맛과 풍미

George top shot
George jar shot

레시피

시작하는 원료

  • 50% Old variety of wheat
  • 50% Filtred water

먹이재료

  • 50% Old variety of wheat
  • 50% Filtered water
1
I give 50 % of the old variety of wheat to the starter + 50 % filtered water. I feed every 12 h when I want to bake;
50% Old variety of wheat 50% Filtered water

작업방식

1
I'm using old varieties of wheat from the Boerencompagnie Leuven, They change every season due to weather conditions. I use 50 % wheat + 50 % filtered water.
50% Old variety of wheat 50% Filtred water

Result

Bread

Different breads, different techniques
George Bread first overview
George Bread second overview
George Bread first slice
George Bread second slice

quiche

seasonal quiche
George quiche first overview
George quiche second overview

soupe

old bread crumps for soupe
George soupe first overview

cake

cake with seasonal fruits
George cake first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

George is a live in verschillende huishoudens. Foto's voeg ik nog toe.