Vimma recipe

Vimma

Siilinjärvi, Finnland
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Alter

6Jahre
Farbe

Ursprungsland Finnland

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

49%
34%
16%
Flüssigkeit Mehl Weitere
Vimma

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seit 2018

In Finland we have a rich tradition of baking ryebread using a starter and no commercial yeast. I had purchased a book about sourdough bread and I heard sourdough is healthy and good for my stomache so I deciced to try baking wheat sourdough.

Charakteristische Eigenschaften

My starter yields bread that is mildly sour, oven spring is quite nice when I bake, the crust s crispy and has a nice caramelization. The crumb is very even and the bread is fluffy.

Geschmack und Aroma

Vimma rising shot

Rezept

Zutaten für den Starter

  • 80g Water
  • 50g Organic ryeflour
  • 80g Water
  • 50g Organic ryeflour
  • 80g Water
  • 50g Organic ryeflour
  • 50g Starter
  • 80g Water
  • 50g Organic ryeflour
  • 40g Starter
  • 40g Water
  • 40g Organic wheat
  • 40g Starter
  • 40g Water
  • 40g Organic wheat

Zutaten für die Auffrischung

  • 10g Starter
  • 25g Water
  • 25g Organic wheat
1
Day 1 in the evening I take 10g of my starter and put it in a clean jar with 25g of organic wheat flour and 25 grams of water (27 degrees Celsius). MIx it well and leave it on the kitchen counter over night
10g Starter 25g Water 25g Organic wheat
2
Day 2 in the morning I feed my starter with the ratio of 1:3:3 and let it rest for 6-8 hours.

Aufarbeitung

1
This starter was originally created from ryeflour. Day 1 I mixed 80g of lukewarm water and 50g of organic ryeflour. Then I covered the starter and let it rest for 24 hours in a warm place.
80g Water 50g Organic ryeflour
2
Day 2 repeated the same thing as day 1.
80g Water 50g Organic ryeflour
3
Day 3 I repeated the same thing as day 1 and day 2.
80g Water 50g Organic ryeflour
4
Day 4 I put 50g of the starter in a clean jar and added 80g of lukewarm water and 50g organic ryeflour and again I let it rest for 24 hours in a warm place.
50g Starter 80g Water 50g Organic ryeflour
5
Day 5 my starter was already bubbly and alive. So I proceeded by taking 40g of the starter in a clean jar and I fed it with 40g of lukewarm water and 40 grams of organic wheat flour. Then I let it rest for 24 hours in a warm place.
40g Starter 40g Water 40g Organic wheat
6
To further strengthen the starter I repeated day 5 again. After that I baked my first bread.
40g Starter 40g Water 40g Organic wheat

Ergebnis

Pancakes, biscuits

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