Perfekter Sauerteig
Alter
6Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
70%
30%
Flüssigkeit
Mehl
Weitere
Spring Wind
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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
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
Country bread
Basic white bread
Bread filled with Garlic-olives-sundried tomatoes.
Bread filled with Garlic-olives and sundried tomatoes.
Peremec
Peremech is an individual-sized fried dough pasty common for Volga Tatar and Bashkir cuisines.
Kommentare
You are Welcome!