Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Rauni-Reetta
Depuis 2018
I simply wanted better tasting, and healthier bread for my family. Also liked the challenge of learning new, although ancient skill.
Caractéristiques
Rauni-Reetta is very strong, although only 7 months old. (Has been like that from the beginning.) Being all rye, it has quite strong flavour, so it's at it's best used in rye doughs, but also works excellent when using any wholemeal flour in wheat doughs when a little deeper, and more sour flavour is wanted.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Organic rye flour
Ingrédients pour nourrir le levain
- 25g Starter
- 50g Flour
- 50g Water
1
1. Take 25 g of the starter from the fridge
2. Add 50 g about +30 C water (preferably boiled or filtered)
3. Add 50 g organic rye flour
Leave to room temperature for a few hours, until active, then place it back to fridge at +4C.
25g Starter
50g Flour
50g Water
Méthode de travail
1
This sourdough is started with 50 g water mixed with 50 g organic rye flour.
Fed once a day for 5 days, until seemed ready and active
50% Water
50% Organic rye flour
Result
Chocolate-stoutbread
Wheat- and rye flour, some kvass-malt, and chocolate stout. Lovely deep, roasted tasting bread.
Baguettes
Baguettes with some rye flavour. All four used in dough is wheat, starter brings just enough rye to the dough.
