Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Väinö
Depuis 2018
I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter
Caractéristiques
My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami
Goût et saveur
Recette
Ingrédients de base
- 50% Rye
- 50% Water
Ingrédients pour nourrir le levain
1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
Méthode de travail
1
This starter was made from rye flour and water with a
50/50 mixture. It was refed daily for four days and then twice a day after that when it got active
50% Rye
2
rye flour
50% Water
Result
pizza
later
Rye bread
later
