Cortenbosch recipe

Cortenbosch

Sint-Truiden, Belgium
Show on map
Print
Perfect sourdough

Age

6Years
Color

Country of origin Belgium

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

75%
25%
Liquid Flour Other
Cortenbosch

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

I was send by my wife at a workshop given by Sara Lemke at Superette Bokrijk. It took some time to find a proper starter. Since then I bake a SB once or twice a week. For myself and friends. I use a Dutch Oven to bake my breads in a hot air oven.

Characteristics

I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.

Taste & flavour

Cortenbosch top shot
Cortenbosch jar shot
Cortenbosch front shot
Cortenbosch rising shot

Recipe

Starting ingredients

  • 50% Water
  • 25% Rye
  • 25% Wheat meal

Feeding ingredients

  • 50% Water
  • 25% Flour
  • 25% Wheat meal
1
I mix the same amount of starter at each feeding. I keep whatever is left in the fridge and use it to make pancake batter.
50% Water 25% Flour 25% Wheat meal

Working method

1
I use 30 grams of water, and a mixture of 15 grams of rye and 15 grams of wheat meal
50% Water 25% Rye 25% Wheat meal

Result

Just bread!

...for now! And so now and then pancakes.
Cortenbosch Just bread! first overview
Cortenbosch Just bread! second overview
Cortenbosch Just bread! first slice
Cortenbosch Just bread! second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Dirk Haverhals

Nice to see that more and more people start baking SB. Takes some time but it is worth it.

Dirk Haverhals

Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?