Mélange

50%
50%
Liquide Farine Autres
Väinö

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2018

I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter

Caractéristiques

My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami

Goût et saveur

Väinö rising shot

Recette

Ingrédients de base

  • 50% Rye
  • 50% Water

Ingrédients pour nourrir le levain

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

Méthode de travail

1
This starter was made from rye 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% Rye
2
rye flour
50% Water

Result

pizza

later
Väinö pizza  second slice

Rye bread

later
Väinö Rye bread first overview
Väinö Rye bread second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque