Honey Bunny recipe

Honey Bunny

Hendrik-Ido-Ambacht, Netherlands

Age

2Years
Color

Country of origin Netherlands

Taste
& Flavour

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Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

66%
33%
Liquid Flour Other
Honey Bunny

Since 2016

Love baking bread and the rustic look of sourdough. Because I want to bake more sourdough breads I have started a couple of different starters.

Characteristics

Two years old sourdough starter with a 100% hydration. Now feeding with strong bread flour.

Taste & flavour

Honey Bunny top shot
Honey Bunny jar shot
Honey Bunny front shot
Honey Bunny rising shot

Recipe

Starting ingredients

  • 100% 75g organic whole wheat rye flour
  • 100% 25g wheat flour
  • 100% 100g water

Feeding ingredients

  • 100% 50g starter
  • 100% 50g organic whole wheat rye flour
  • 100% 25g wheat flour
  • % 75g water
1
Feed every 24 hours for the first 7 days, feed every 12-24 hours the next 7 days.
100% 50g starter 100% 50g organic whole wheat rye flour 100% 25g wheat flour % 75g water

Working method

1
Mix flours and water to a paste and let it ferment for 14 days at 22 degrees celcius. Feeding every 24 hours.
100% 75g organic whole wheat rye flour 100% 25g wheat flour 100% 100g water

Result

All kind of sourdough recipes

Honey Bunny All kind of sourdough recipes first overview
Honey Bunny All kind of sourdough recipes second overview
Honey Bunny All kind of sourdough recipes first slice

Baguette

Honey Bunny Baguette first overview
Honey Bunny Baguette second overview
Honey Bunny Baguette first slice

Sourdough Boule

Honey Bunny Sourdough Boule first overview
Honey Bunny Sourdough Boule second overview
Honey Bunny Sourdough Boule first slice
Honey Bunny Sourdough Boule second slice

Sourdough Bagels and rolls

Honey Bunny Sourdough Bagels and rolls first overview
Honey Bunny Sourdough Bagels and rolls second overview
Honey Bunny Sourdough Bagels and rolls first slice
Honey Bunny Sourdough Bagels and rolls second slice

Preserve your sourdough for the future

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