Âge
7Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
95%
5%
Liquide
Farine
Autres
Elsa
Depuis 2017
I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.
Caractéristiques
Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.
Goût et saveur
Recette
Ingrédients de base
- 45% Wheat
- 5% Rye
- 50% Water
Ingrédients pour nourrir le levain
- 20% Mature starter
- 35% Wheat
- 5% Rye
- 40% Water
1
Take the mature starter out of the fridge and discard all but 100g of it.
20% Mature starter
2
Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.
35% Wheat
3
5% Rye
4
40% Water
Méthode de travail
1
45% Wheat
2
5% Rye
3
50% Water
Result
Spelt bread
Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.