In 2016 while visiting a local bookstore, I stumbled upon a book that told about sourdough baking. The thought of connecting back to the roots of baking was exciting. Since then, she has been a trusted and a reliable baking companion through years. The journey to learn more about the craft, the science behind it, and the love for baking continues.

Charakteristische Eigenschaften

While calm and soft, packs a good punch of strength and flavor.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Wheat flour
100% Water
10% Grated apple

Zutaten für die Auffrischung

80% Wheat flour
20% Rye flour
100% Water

Feeding with 1:1:1 ratio daily and keeping a total of 15-30 grams of starter in room temperature.

80% Wheat flour 20% Rye flour 100% Water

Aufarbeitung

The starter was created from wheat, water, and a bit of grated apple. It started originally as a 100% wheat starter but I nowadays use a mixture of rye and wheat.

100% Wheat flour 100% Water 10% Grated apple

Ergebnis

Sourdough breads

Tyyni is a versatile fellow: She turns into various breads in many forms depending on their ingredients.

Sweet pastries

Occasionally a small seed of Varpu with its regular food and sugar turns into sweet starter for buns and sweet bakes

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek