'Elbert' the first recipe

'Elbert' the first

Alphen aan den Rijn, Netherlands

Mixture

93%
5%
1%
Liquid Flour Other
'Elbert' the first

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Since 2023

I got inspired when i learned from the Napolitalian how the gain the perfekt flavor to my pizza dough with over night fermenting. Because of my dianose MS in in 2022 i had to stop working as architect. I got inspired because of the technieks but also the science behind it. Sourdough became my new life project and ended up as the best therapy ever. Now i train my brain and my hands ever day.

Characteristics

My starter was born oktober 2023 in the Nederlands, so he is still very young. But he grow very farst and he shows new strength and flavor every day. Yesterday i thought: no artisan today just a simpel sandwich bread, but the softness en flavor was so surprising goed. Also my danish whole wheat 'roggebrood' have rised to a nother level, and it stays goed for weeks.

Taste & flavour

Recipe

Starting ingredients

  • 325g Water
  • 100g Sourdough
  • 400g Wheat
  • 50g Wholemeal Wheat Flour
  • 10g Salt

Feeding ingredients

  • 25g Starter
  • 50g Water
  • 50g Wheat flour
1
Starter
25g Starter
2
Fresh dutch tap water, Zuid-holland
50g Water
3
Stone grinded wheat flour from a dutch windmill, biological 14% protein
50g Wheat flour

Working method

1
Fresh dutch tap water, Zuid-holland
325g Water
2
Sourdough starter
100g Sourdough
3
Stone grinded wheat flour from a dutch windmill, biological 14% protein
400g Wheat
4
Stone grinded whole wheat flour from a dutch windmill, biological
50g Wholemeal Wheat Flour
5
Salt, fine himalaya
10g Salt

Result

Artisan loaf

Preserve your sourdough for the future

Create your own Explore sourdough library