Massa mãe perfeita

Mistura

50%
50%
Líquido Farinha Outro
Kyösti

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

It was very interesting how people can make bread whitout yeast. My grandmother baked a lot of bread when she had farmhouse. I asked if there is still her sourdough left somewhere but it was not. And now I´m not even sure if she had yeast or not... I wanted to try sourdough bread and I decided to create my own sourdough. The TASTE (yeas, BIG TASTE) of the very bread was amazing!

Características

The taste is mild when sourdough when "he" gets tree times food before baking. There are many air bubble in the bread and it´s very soft to eat.

Sabor

Kyösti rising shot

Receita

Ingredientes iniciais

  • 50% Flour
  • 50% Water

Ingredientes para alimentar

  • 200% Wheat (and rye)
  • 190% Water
1
Take 20 grams sourdought add 40 gr flour (wheat and just a little bit like 0,5-1 % rye) add 36-38 gr 34 Celcius water Mix but be sensitive. Do this 1:1,9:2 3 times in 24 h
200% Wheat (and rye) 190% Water

Método de trabalho

1
This starter was made from white wheat ap flour and water with a 50/50 mixture. It was refed daily for five days and then it got active. It was very easy to get "him" active and always after feeding, it´s ready to bake soon.
50% Flour 50% Water

Result

Lovely small breads

20 % sourdough 70-72 % water 65 % wheat flour semi-rough 25 % spelled flour 5 % oats 5 % rye 2 % salt
Kyösti Lovely small breads first overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library