Mistura

50%
50%
Líquido Farinha Outro
Rauni-Reetta

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desde 2018

I simply wanted better tasting, and healthier bread for my family. Also liked the challenge of learning new, although ancient skill.

Características

Rauni-Reetta is very strong, although only 7 months old. (Has been like that from the beginning.) Being all rye, it has quite strong flavour, so it's at it's best used in rye doughs, but also works excellent when using any wholemeal flour in wheat doughs when a little deeper, and more sour flavour is wanted.

Sabor

Rauni-Reetta jar shot
Rauni-Reetta rising shot

Receita

Ingredientes iniciais

  • 50% Water
  • 50% Organic rye flour

Ingredientes para alimentar

  • 25g Starter
  • 50g Flour
  • 50g Water
1
1. Take 25 g of the starter from the fridge 2. Add 50 g about +30 C water (preferably boiled or filtered) 3. Add 50 g organic rye flour Leave to room temperature for a few hours, until active, then place it back to fridge at +4C.
25g Starter 50g Flour 50g Water

Método de trabalho

1
This sourdough is started with 50 g water mixed with 50 g organic rye flour. Fed once a day for 5 days, until seemed ready and active
50% Water 50% Organic rye flour

Result

Chocolate-stoutbread

Wheat- and rye flour, some kvass-malt, and chocolate stout. Lovely deep, roasted tasting bread.
Rauni-Reetta Chocolate-stoutbread second slice

Baguettes

Baguettes with some rye flavour. All four used in dough is wheat, starter brings just enough rye to the dough.
Rauni-Reetta Baguettes second slice

Preserve sua massa madre para o futuro

Create your own Explore sourdough library