Yaşı
7Yıllık
Rengi
Kaynak ülke Belçika
Lezzet
ve Tat
Karışım
100%
Sıvı
Un
Diğer
Isabelle
2017 'dan beri
Started with yeast bread, but wanted to take it to the next level and go as clean as possible
Özellikleri
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 25% Wholegrain bio wheat flour
- 50% Water
- 25% Wholegrain bio rye flour
Besleme malzemeleri
1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
Çalışma yöntemi
1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour
50% Water
25% Wholegrain bio rye flour
Yorumlar
None
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