Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
Jooseppi
Depuis 2018
Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around
Caractéristiques
Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye
- 50% Whole wheat
- 100% Water
- 50% Starter
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye
50% Whole wheat
100% Water
50% Starter