100% Completo

Mistura

72%
28%
Líquido Farinha Outro
50/50

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

I found facebookgroup Hapanjuurileipurit. There I'v got very much inspiration and a lot of friendly help. I catched a book Leipävallankumos by Eliisa Kuusela (the Bread Revolution in english). It's the "Bible" from sourdoughbaking in finnish.

Características

In Finland, raw materials are very clean. This healthy bread, baked in a sourdough, has a strong aromatic and tasty flavor. In addition to white wheat, it tastes high-quality Finnish rye that has grown in nutritious soils and in clean climates. Bread has fresh water, high-quality flour and a little crude sea salt.

Sabor

50/50 top shot
50/50 jar shot
50/50 rising shot

Receita

Ingredientes iniciais

  • 75g Water
  • 50g Wheat
  • 50g Rye

Ingredientes para alimentar

  • 70g Starter
  • 70g Wheat
  • 70g Rye
1
Starteer will be fed whit a ration of 1:1:1 about 10 hour before baking.
70g Starter 70g Wheat 70g Rye

Método de trabalho

1
This starter was made from white wheat ap flour and rye flour ahd water. It was refed daily for two days and then twice a day after that when it got active.
75g Water 50g Wheat 50g Rye

Result

50/50 Bread

For the dough, the baker's percentage is 20% sourdough, 50% white wheat, 50% Finnish rye, 75% water, 2.2% crude sea salt
50/50 50/50 Bread first overview
50/50 50/50 Bread second overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library