100% VOLLSTÄNDIG

Mischung

72%
28%
Flüssigkeit Mehl Weitere
50/50

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seit 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.

Charakteristische Eigenschaften

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.

Geschmack und Aroma

50/50 top shot
50/50 jar shot
50/50 rising shot

Rezept

Zutaten für den Starter

  • 75g Water
  • 50g Wheat
  • 50g Rye

Zutaten für die Auffrischung

  • 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

Aufarbeitung

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

Ergebnis

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
50/50 50/50 Bread first overview
50/50 50/50 Bread second overview

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek