Massa mãe perfeita
Idade
6anos
Cor
País de origem Bélgica
Taste
& Flavour
Mistura
75%
25%
Líquido
Farinha
Outro
Cortenbosch
desde 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.
Características
I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.
Sabor
Receita
Ingredientes iniciais
- 50% Water
- 25% Rye
- 25% Wheat meal
Ingredientes para alimentar
- 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
Método de trabalho
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.
Comentários
Nice to see that more and more people start baking SB. Takes some time but it is worth it.
Van harte welkom
Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?
100% in orde!