Âge
7Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Anna Terttu
Depuis 2018
Mybelly didn't like The yeast at all. Baking is also a part of my work as a teacher for the cooks. And baking with starter/levain is just so great and interesting proses.
Caractéristiques
I have made many so called kreek bread with The hinta of rye, oliveoil and honey, they are round and some christmas bread with malt, baked in breadpan.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Wheatflour
Ingrédients pour nourrir le levain
- 10g Starter
- 30g Water
- 30g Wheatflour
1
The first feeding: 10g starter, 30g water, 30 g wheatflour. Let stay in roomtemperature ovet night.
The second feeding at morning: 30g starter, 60g water, 60g wheatflour. Let it be 8-10 hours and then bake.
10g Starter
30g Water
30g Wheatflour
Méthode de travail
1
I get my starter from Eliisa Kuusela so I don't know how much water/flour she used then this was called Diiva. I get her on June 2018 but now she is my own called Anna Terttu
50% Water
50% Wheatflour
Result
Kreek bread
My favorite bread at this Time