Perfekter Sauerteig
Alter
5Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Hilppa
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We have active person in Finland who has spread the word about surdough baking and done exellent job with that. I joined Hapanjuurileipurit Facebook group in Dec 2017 and been interested in surdough baking ever since. Feel a bit sad that didn’t save my grandma’s rye abd wheat starters before she passed away.
Charakteristische Eigenschaften
Lively and productive :)
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 50% Flour
Zutaten für die Auffrischung
- 30g Flour
- 30g Water
- 10g Starter
1
Feed before baking depending how soon I want to bake 1:2:2 or 1:3:3 or even 1:4:4.
30g Flour
30g Water
10g Starter
Aufarbeitung
1
"Starter was greated from equal parts of flour and water and fed twice a day as long as it took to get active and bubbly."
50% Water
50% Flour
Ergebnis
Different types of bread.
I’ve baked different breads by following instructions in Eliisa Kuusela’s book called Leipävallankumous.
