나이
6년
색
원산지 Finland
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Väinö
2018 이후
I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter
특징
My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami
맛과 풍미
레시피
시작하는 원료
- 50% Rye
- 50% Water
먹이재료
1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
작업방식
1
This starter was made from rye flour and water with a
50/50 mixture. It was refed daily for four days and then twice a day after that when it got active
50% Rye
2
rye flour
50% Water
Result
pizza
later
Rye bread
later
