Yaşı
9Yıllık
Rengi
Kaynak ülke Finlandiya
Lezzet
ve Tat
Karışım
Bilinmeyen
Sıvı
Un
Diğer
Mytty
2015 'dan beri
Curiosity. To see if something so simple as water and flour can it be so difficult. After first touch I was hooked.
Özellikleri
My sourdough is tough. It has nice ability to bring very accidit note to the bread dough. I like it, and the flavor brings to mind San Francisco-style bread.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
Besleme malzemeleri
- 30g Starter
- 50g Water
- 30g Rye flour
1
I use mature rye sourdoughstarter. I scale aprox. 30 grams of it in clean bowl.
I measure 50 grams of water (20 degrees celsius) to bowl with starter. Then I mix it ligthly.
After that I add 30 grams rye flour, and mixing it creamy texture.
Finaly I storage the starter in a jar and let it to mature.
30g Starter
50g Water
30g Rye flour
2
If I`m not going to bake bread, I put a jar in a fridge and storage ther up to 1 week. Otherwise if I have baking in my mind I let it mature on a counter 14 to 16 hours. Sometimes I let starter to mature on counter 6 to 12 hours and rigth before it meets it "peek", I place the jar in a fridge. There I let starter mature 8 to 12 hours
Çalışma yöntemi
1