Mybelly didn't like The yeast at all. Baking is also a part of my work as a teacher for the cooks. And baking with starter/levain is just so great and interesting proses.

Charakteristische Eigenschaften

I have made many so called kreek bread with The hinta of rye, oliveoil and honey, they are round and some christmas bread with malt, baked in breadpan.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
50% Wheatflour

Zutaten für die Auffrischung

10g Starter
30g Water
30g Wheatflour

The first feeding: 10g starter, 30g water, 30 g wheatflour. Let stay in roomtemperature ovet night. The second feeding at morning: 30g starter, 60g water, 60g wheatflour. Let it be 8-10 hours and then bake.

10g Starter 30g Water 30g Wheatflour

Aufarbeitung

I get my starter from Eliisa Kuusela so I don't know how much water/flour she used then this was called Diiva. I get her on June 2018 but now she is my own called Anna Terttu

50% Water 50% Wheatflour

Ergebnis

Kreek bread

My favorite bread at this Time

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