Età
6Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Väinö
dal 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
Caratteristiche
My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye
- 50% Water
Ingredienti per il rinfresco
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
Metodo di lavorazione
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
