완벽한 사워도우
나이
5년
색
원산지 Finland
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Hilppa
2019 이후
We have active person in Finland who has spread the word about surdough baking and done exellent job with that. I joined Hapanjuurileipurit Facebook group in Dec 2017 and been interested in surdough baking ever since. Feel a bit sad that didn’t save my grandma’s rye abd wheat starters before she passed away.
특징
Lively and productive :)
맛과 풍미
레시피
시작하는 원료
- 50% Water
- 50% Flour
먹이재료
- 30g Flour
- 30g Water
- 10g Starter
1
Feed before baking depending how soon I want to bake 1:2:2 or 1:3:3 or even 1:4:4.
30g Flour
30g Water
10g Starter
작업방식
1
"Starter was greated from equal parts of flour and water and fed twice a day as long as it took to get active and bubbly."
50% Water
50% Flour
Result
Different types of bread.
I’ve baked different breads by following instructions in Eliisa Kuusela’s book called Leipävallankumous.
