Levain parfait
Âge
5Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
72%
28%
Liquide
Farine
Autres
50/50
Depuis 2019
I found facebookgroup Hapanjuurileipurit. There I'v got very much inspiration and a lot of friendly help. I catched a book Leipävallankumos by Eliisa Kuusela (the Bread Revolution in english). It's the "Bible" from sourdoughbaking in finnish.
Caractéristiques
In Finland, raw materials are very clean. This healthy bread, baked in a sourdough, has a strong aromatic and tasty flavor. In addition to white wheat, it tastes high-quality Finnish rye that has grown in nutritious soils and in clean climates. Bread has fresh water, high-quality flour and a little crude sea salt.
Goût et saveur
Recette
Ingrédients de base
- 75g Water
- 50g Wheat
- 50g Rye
Ingrédients pour nourrir le levain
- 70g Starter
- 70g Wheat
- 70g Rye
1
Starteer will be fed whit a ration of 1:1:1 about 10 hour before baking.
70g Starter
70g Wheat
70g Rye
Méthode de travail
1
This starter was made from white wheat ap flour and rye flour ahd water. It was refed daily for two days and then twice a day after that when it got active.
75g Water
50g Wheat
50g Rye
Result
50/50 Bread
For the dough, the baker's percentage is 20% sourdough, 50% white wheat, 50% Finnish rye, 75% water, 2.2% crude sea salt
