![zuurtje recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_zuurtje_top.jpg?itok=YkDBde6j)
Смесь
37%
63%
жидкость
муку
Другой
zuurtje
С 2015
Характеристики
Made by students between 16 and 18 years.
Вкус и аромат
![zuurtje top shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_zuurtje_top.jpg?itok=YkDBde6j)
Рецептура
Ингредиенты для стартера
- 900g White flour
- 100g Rye flour
- 600g Kefir water
Ингредиенты для обновления
- 500g White flour
- 550g Water
1
feeding after two hours in temperature
500g White flour
550g Water
Метод работы
1
Made by 5BBC and 6BBC during school class.
900g White flour
100g Rye flour
600g Kefir water
Result
![zuurtje first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_zuurtje_entirely.jpg?itok=qJYhkDKH)
![zuurtje second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_zuurtje_entirely_second.jpg?itok=0GSFFePI)
![zuurtje first slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_zuurtje_slice.jpg?itok=kxDwJyMe)