Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Titi-Uu
Depuis 2018
I got interested about sourdough after finding a Facebook group Hapanjuurileipurit and wanted to try creating a sourdough starter. My starter started bubbling the very nixt day and I was hooked with the process and the amazing taste of sd breads.
Caractéristiques
My starter is strong and stable, it creates beautiful, mild but tasty breads with amazing oven spring. It fermentates doughs fast but in controlled way. When in mild condition, it has beautiful nutty scent and a little sour taste.
Goût et saveur
Recette
Ingrédients de base
- 50% Wheat
- 50% Water
Ingrédients pour nourrir le levain
- 50% Flour
- 50% Water
1
Starter is usually fed with a ratio of 1:4:4 eight hours prior to baking. Feeding ratio depends on how soon I want to bake after feeding. Usually starter is fed before night and I bake next morning. If very acid, starter is fed twice before baking.
50% Flour
50% Water
Méthode de travail
1
This starter was made with white organic wheat flour and water (50/50) and was fed daily for five days before first bake. It was very bubbling already the day it was made and has been active ever since.
50% Wheat
50% Water
Result
Chocolate chip cake
I feed my starter with water, flour and sugar for few days and after that I bake the cake based on that starter.
Bomboloni
Italian style doughnuts covered with sugar
