완벽한 사워도우

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Hilppa

Preserve your sourdough for the future

Create your own Explore sourdough library

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

Hilppa top shot

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.
Hilppa Different types of bread.  first overview
Hilppa Different types of bread.  second overview
Hilppa Different types of bread.  first slice

Preserve your sourdough for the future

Create your own Explore sourdough library