Age
5Years
Color
Country of origin Netherlands
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Stef
Since 2020
Just like a lot of other Dutch people, I started baking bread during first Covid Lockdown. But the ambitious girl as I am and in need for a weekend challenge, decided to go for the best and hardest, straight from the start. And then I fell in love with the taste, feeling of the dough and structure. .
Characteristics
Strong wired, elastic. Work a lot with it and getting to know it better every week.
Taste & flavour
Recipe
Starting ingredients
- g 100
- ml 100
Feeding ingredients
1
I feed it once a week . Taking the jar out of the fridge and removing half of the starter. Then adding Bar-Le-Duc mineral water.
These are the amounts when I don't use it for baking that weekend. But when I'm going to bake, I first refresh with these amounts (Thirsday night) and feeding 12 hours later again with the double amount (Friday morning).
Working method
1
Wheat flower from ancient local mill
g 100
2
Bar-le-duc mineral water
ml 100
Result
Daily bread (with wheat /spelt)
Raisin bread
Cheese mustard bread
Baguettes
