Levain parfait
Âge
5Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Hilppa
Depuis 2019
We have active person in Finland who has spread the word about surdough baking and done exellent job with that. I joined Hapanjuurileipurit Facebook group in Dec 2017 and been interested in surdough baking ever since. Feel a bit sad that didn’t save my grandma’s rye abd wheat starters before she passed away.
Caractéristiques
Lively and productive :)
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
- 30g Flour
- 30g Water
- 10g Starter
1
Feed before baking depending how soon I want to bake 1:2:2 or 1:3:3 or even 1:4:4.
30g Flour
30g Water
10g Starter
Méthode de travail
1
"Starter was greated from equal parts of flour and water and fed twice a day as long as it took to get active and bubbly."
50% Water
50% Flour
Result
Different types of bread.
I’ve baked different breads by following instructions in Eliisa Kuusela’s book called Leipävallankumous.
