Levain parfait
Âge
13Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Pertti
Depuis 2011
Pertti only got his name today — but he has been my trusted friend and colleague for many years already. I grew and raised him from scratch, and he still still constantly amazes me by making my bread rise beautifully and taste delicious. (Actually I'm not 100% sure of the year I brought him to life as I didn't think to write it down... But the estimate is close to reality)
Caractéristiques
Pertti is a rugged, strong guy: a starter that despite (or maybe because of) years of mistreatment and searching for its limits (days on the kitchen counter without food, weeks in the fridge untouched) has grown into a reliable partner who creates bread with a pleasant, not overly sour flavor and a great rise.
Goût et saveur
Recette
Ingrédients de base
- 50% Organic whole grain wheat flour
- 50% Organic all-purpose wheat flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Organic all-purpose wheat flour
- 90% Water
1
Usually, a simple feeding is enough: take a tablespoon (or so) of the starter from the fridge, mix in flour and water in equal amount and stir well. Then leave the mixture in a jar on the kitchen counter for 8-12 hours before using and/or storing in the refrigerator again.
Compared to the starter creation phase, I use a bit less water, and only white flour to keep the flavor mild.
100% Organic all-purpose wheat flour
90% Water
Méthode de travail
1
I created Pertti as a very basic sourdough starter at 100% hydration, mixing 50% whole grain wheat flour and 50% white wheat flour following Chad Robertson's instructions in Tartine Bread.
50% Organic whole grain wheat flour
50% Organic all-purpose wheat flour
100% Water
Result
Various Sourdough Breads
I use Pertti to bake all kinds of bread from white country loaves to whole wheat breads, and even rye bread.
