Mistura

50%
50%
Líquido Farinha Outro
Anna Terttu

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

Mybelly didn't like The yeast at all. Baking is also a part of my work as a teacher for the cooks. And baking with starter/levain is just so great and interesting proses.

Características

I have made many so called kreek bread with The hinta of rye, oliveoil and honey, they are round and some christmas bread with malt, baked in breadpan.

Sabor

Anna Terttu top shot

Receita

Ingredientes iniciais

  • 50% Water
  • 50% Wheatflour

Ingredientes para alimentar

  • 10g Starter
  • 30g Water
  • 30g Wheatflour
1
The first feeding: 10g starter, 30g water, 30 g wheatflour. Let stay in roomtemperature ovet night. The second feeding at morning: 30g starter, 60g water, 60g wheatflour. Let it be 8-10 hours and then bake.
10g Starter 30g Water 30g Wheatflour

Método de trabalho

1
I get my starter from Eliisa Kuusela so I don't know how much water/flour she used then this was called Diiva. I get her on June 2018 but now she is my own called Anna Terttu
50% Water 50% Wheatflour

Result

Kreek bread

My favorite bread at this Time

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library