I was send by my wife at a workshop given by Sara Lemke at Superette Bokrijk. It took some time to find a proper starter. Since then I bake a SB once or twice a week. For myself and friends. I use a Dutch Oven to bake my breads in a hot air oven.

특징

I use 30 grams of water, and a mixture of 15 grams rye and 15 grams of wheat meal.

Viscocity !필수

맛과 풍미

레시피

시작하는 원료

50% Water
25% Rye
25% Wheat meal

먹이재료

50% Water
25% Flour
25% Wheat meal

I mix the same amount of starter at each feeding. I keep whatever is left in the fridge and use it to make pancake batter.

50% Water 25% Flour 25% Wheat meal

작업방식

I use 30 grams of water, and a mixture of 15 grams of rye and 15 grams of wheat meal

50% Water 25% Rye 25% Wheat meal

Result

Just bread!

...for now! And so now and then pancakes.

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Dirk Haverhals

Nice to see that more and more people start baking SB. Takes some time but it is worth it.

Karl De Smedt

Van harte welkom

Dirk Haverhals

Ik zie dat mijn starter op "98% completed" blijft staan en dus niet aan de bibliotheek kan toegevoegd worden.. Reden?

Dirk Haverhals

100% in orde!