In 2016 while visiting a local bookstore, I stumbled upon a book that told about sourdough baking. The thought of connecting back to the roots of baking was exciting. Since then, she has been a trusted and a reliable baking companion through years. The journey to learn more about the craft, the science behind it, and the love for baking continues.

Özellikleri

While calm and soft, packs a good punch of strength and flavor.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

100% Wheat flour
100% Water
10% Grated apple

Besleme malzemeleri

80% Wheat flour
20% Rye flour
100% Water

Feeding with 1:1:1 ratio daily and keeping a total of 15-30 grams of starter in room temperature.

80% Wheat flour 20% Rye flour 100% Water

Çalışma yöntemi

The starter was created from wheat, water, and a bit of grated apple. It started originally as a 100% wheat starter but I nowadays use a mixture of rye and wheat.

100% Wheat flour 100% Water 10% Grated apple

Result

Sourdough breads

Tyyni is a versatile fellow: She turns into various breads in many forms depending on their ingredients.

Sweet pastries

Occasionally a small seed of Varpu with its regular food and sugar turns into sweet starter for buns and sweet bakes

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin