JZB-1-TB recipe

JZB-1-TB

Drunen, Países Baixos
Mostrar no mapa
Impressão

Idade

12anos
Cor

País de origem Países Baixos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

50%
50%
Líquido Farinha Outro
JZB-1-TB

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2012

The amazing taste of sourdough bread. And the fascination about the wonder that nature gives us to create beautiful breads with 3 simple ingredients ( water, flour and patient ). Everytime my starter is active I am happy. When I create beautiful breads still can do a little dance in front of my oven. Sourdough changed my life definitly. And I am thankfull for that.

Características

After 4 years not very sour at all but fine charatistic taste. Like yoghurt. Hyperactive after feeding. Doubled in 4 - 5 hours.

Sabor

JZB-1-TB top shot

Receita

Ingredientes iniciais

  • 100% Water
  • 100% Wheat flour

Ingredientes para alimentar

1
Stored in the fridge. Two days before baking out of the fridge and feeding 2 or 3 times. 1:1:1

Método de trabalho

1
4 years old starter made by myself. liquid ( 100% hydratation) stone milled bio wheat flour refresh 1:1:1 ( water:flour:satrter) using 30 % starter in my sourdoughbreads
100% Water 100% Wheat flour

Result

Sourdough bread with beetroot and basil leafs

Like to experiment with all kind of flavours this is one of my favorit. The amazing color and the beautiful taste.
JZB-1-TB Sourdough bread with beetroot and basil leafs first overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

John van den Broek

Thank you Puratos ( and Karl de Smedt ) for this great sourdough event. Great website and library.