100% VOLLSTÄNDIG

Mischung

70%
30%
Flüssigkeit Mehl Weitere
Spring Wind

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seit 2018

Tasty bread

Charakteristische Eigenschaften

I use Spring Wind to bake all kinds of bread from white country loaves to whole wheat breads , Peremecs and also rye bread.

Geschmack und Aroma

Spring Wind top shot

Rezept

Zutaten für den Starter

  • 40% Whole grain wheat
  • 40% White wheat flour
  • 20% Rye flour
  • 100% Water

Zutaten für die Auffrischung

  • 200g Wheat flour
  • 100g Starter
  • 150g Water
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
200g Wheat flour 100g Starter 150g Water

Aufarbeitung

1
I created "Spring Wind" as a very basic sourdough starter at 100% hydration, mixing 40% whole grain wheat flour and 40% white wheat flour and 20% rye flour
40% Whole grain wheat 40% White wheat flour 20% Rye flour 100% Water

Ergebnis

Rye bread called "Limppu"

Finlands national bread
Spring Wind Rye bread called "Limppu" first overview

Country bread

Basic white bread
Spring Wind Country bread first overview

Bread filled with Garlic-olives-sundried tomatoes.

Bread filled with Garlic-olives and sundried tomatoes.
Spring Wind Bread filled with Garlic-olives-sundried tomatoes. first overview

Peremec

Peremech is an individual-sized fried dough pasty common for Volga Tatar and Bashkir cuisines.
Spring Wind Peremec first overview

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