Anna Terttu recipe

Anna Terttu

Valkeakoski, Finland

Age

1Year
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1546 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Anna Terttu

Since 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.

Characteristics

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.

Taste & flavour

Anna Terttu top shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Wheatflour

Feeding ingredients

  • 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

Working method

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 your sourdough for the future

Create your own