Spring Wind recipe

Spring Wind

Heinola, Finland
지도에 표시
프린트
완벽한 사워도우

나이

6년
색

원산지 Finland

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

70%
30%
액체(리퀴드) 밀가루 기타
Spring Wind

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

Tasty bread

특징

I use Spring Wind to bake all kinds of bread from white country loaves to whole wheat breads , Peremecs and also rye bread.

맛과 풍미

Spring Wind top shot

레시피

시작하는 원료

  • 40% Whole grain wheat
  • 40% White wheat flour
  • 20% Rye flour
  • 100% Water

먹이재료

  • 200g Wheat flour
  • 100g Starter
  • 150g Water
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
200g Wheat flour 100g Starter 150g Water

작업방식

1
I created "Spring Wind" as a very basic sourdough starter at 100% hydration, mixing 40% whole grain wheat flour and 40% white wheat flour and 20% rye flour
40% Whole grain wheat 40% White wheat flour 20% Rye flour 100% Water

Result

Rye bread called "Limppu"

Finlands national bread
Spring Wind Rye bread called "Limppu" first overview

Country bread

Basic white bread
Spring Wind Country bread first overview

Bread filled with Garlic-olives-sundried tomatoes.

Bread filled with Garlic-olives and sundried tomatoes.
Spring Wind Bread filled with Garlic-olives-sundried tomatoes. first overview

Peremec

Peremech is an individual-sized fried dough pasty common for Volga Tatar and Bashkir cuisines.
Spring Wind Peremec first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견