혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Väinö

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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

Väinö rising shot

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
Väinö pizza  second slice

Rye bread

later
Väinö Rye bread first overview
Väinö Rye bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library