Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Taika
Depuis 2018
I had tasted great bread that was made sourdough and I wanted to learn it. I had baked with yeast more than 30 years.
Caractéristiques
It is now quite strong and bakes all kind of wheatbreads and also sweet breads. I use wholemeal in part of my dough.
Goût et saveur
Recette
Ingrédients de base
- 50% Wheat
- 50% Water
Ingrédients pour nourrir le levain
- 100g Wheat
- 100g Water
1
I bake 3-4 times per week, sometimes more.
100g Wheat
100g Water
Méthode de travail
1
This sourdough starter was made about a year ago from our old rye sourdoughstarter, that is at least 100 years old. My husbands greatgrandmother brought it from her home after getting married. I have been feeding it with wheatmeal since March 2018. Of course the old starter is still alive and used five days a week when we bake crisp rye bread in bakery.
50% Wheat
50% Water
Result
Wheat bread
60%wheatmeal
40% wholewheatmeal
70% water
20%starter
2%salt