I am a schooled cook but I am becoming aware that I don't like the stressful environment of kitchen so much. Suddenly in life I became obsessed with sourdough baking. It's like a passionate love and urge that is growing inside me and wants to burst out and make a living of it.

특징

I don't really maintain a base starter, it's converted up and down and to all directions all the time, except for the bit in my freezer as back-up. Maybe that's what's making it unique. I find this survey extremely difficult to answer because it presupposes consistency.

점도

맛과 풍미

레시피

시작하는 원료

100% Gefilterd koud water
100% Tarwebloem t80 (op steen gemalen)

먹이재료

Ik heb een back-up witte T80 solide starter en een volkoren rogge starter in de vriezer als back-up.

작업방식

Onderstaande gegevens zijn een gemiddelde, in de praktijk varieer ik erg veel afhankelijk van mijn bakplannen, het weer en mijn lust voor experimentatie. Ik roer de starter los met het water en roer er dan voorzichtig de bloem door.

100% Gefilterd koud water 100% Tarwebloem t80 (op steen gemalen)

Result

Bread

Breads with wheat, rye, barley, seeds, olives,... baguette

Pizza

We organize a monthly pizza people's kitchen with sourdough pizza's baked on stone

Viennoiserie

Especially croissants which have a very savory, cheesy flavour. These are made with a sweet stiff starter.

Crackers

Crackers made from sourdough discard (mixture of differently fed starters and grains)

Preserve your sourdough for the future

Create your own Explore sourdough library