Age
11Years
Color
Country of origin Bulgaria
Taste
& Flavour
Mixture
66%
34%
Liquid
Flour
Other
Kvascho
Since 2013
My starter is originaly from Sofia. But it traveled between two seas - Black see and Aegean see.
Characteristics
It triple its volume in 6 hours if feeded regularly. It smell is mild like peaches and milk when is young. When jt matures it is getting sharp.
Taste & flavour
Recipe
Starting ingredients
- 33% Mother levain
- 34% Flour
- 33% Water
Feeding ingredients
1
When I bake I keep mother levain on the bench at room temperature and feed 6-8 hours. When I am
away I keep it in the fridge and feed in 2-3 days.
Working method
1
Mother levain
Fine wheat flour
Spring water /from the mountain nearby/
33% Mother levain
34% Flour
33% Water