Età
7Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
95%
5%
Liquido
Farina
Altro
Elsa
dal 2017
I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.
Caratteristiche
Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 45% Wheat
- 5% Rye
- 50% Water
Ingredienti per il rinfresco
- 20% Mature starter
- 35% Wheat
- 5% Rye
- 40% Water
1
Take the mature starter out of the fridge and discard all but 100g of it.
20% Mature starter
2
Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.
35% Wheat
3
5% Rye
4
40% Water
Metodo di lavorazione
1
45% Wheat
2
5% Rye
3
50% Water
Result
Spelt bread
Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.