Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Risto Raski
Depuis 2018
In Finland we do traditional rye bread in a similar way and I wanted to learn to do white breads like this as well. Taste and structure were my main motivators.
Caractéristiques
This starter provides a lightly acidic loaf with great oven spring. It performs well on enriched doughs and rye based doughs as well. It is mild or strong depending on the feeding schedule and takes well to adjustments, very resilient starter. Bubbly and mousse like when ready to bake with.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% All purpose flour
1
Starter lives in the fridge when not baked with. When using, I take it out the night before and feed it with a large ratio of 1:3:3 or 1:4:4. It is used either the next morning or refed if it is still very acidic. Feeding ratio is always based on the time when I want to use it and and adjusted as such or adjusted to the mildness I need for a recipe.
50% Water
50% All purpose flour
Méthode de travail
1
This starter was made from white wheat ap flour and water with a 50/50 mixture. It was refed daily for four days and then twice a day after that when it got active.
50% Water
50% Flour
Result
Sourdough rough puff pastries
A mildly tangy sourdough spiked rough puff. Made with wheat, butter, salt, flour and starter.
Spelt&wheat garlic boule
A classic long process sourbread spiced with lots of garlic during last fold.
Traditional Finnish rye
Traditional Finnish rye bread with a long fermentation for the starter. Western Finland version.
