Età
6Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
40%
40%
20%
Liquido
Farina
Altro
Jooseppi
dal 2018
Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around
Caratteristiche
Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye
- 50% Whole wheat
- 100% Water
- 50% Starter
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye
50% Whole wheat
100% Water
50% Starter