Perfect sourdough

Age

2Years
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

87%
13%
Liquid Flour Other
Maestro

Since 2017

I have tried for years to make European style white bread with big holes. I used yeast but did not succes well enough. Then I falled in love with sourdough.

Characteristics

Allways makes great breads if the baker is awake. Stays happy in the fridge but when gets some warmth and food is ready for action.

Taste & flavour

Maestro top shot

Recipe

Starting ingredients

  • 15g Rye
  • 50g Wheat
  • 50g Water

Feeding ingredients

  • 100g Tyngän mylly wheat
  • 100g Starter
  • 100g Water
1
I take it from the fridge day before I am going to bake at 5 pm. and let it warm up for 5 hours. Then I feed it 1:2:2 with Tyngän Mylly wheatflour. I use 28 ˚C water. I put it to the oven with light on (26 ˚C) overnight. In the morning ar 8 I feed it again 1:1:1 . After 3 hours it is ready for action.
100g Tyngän mylly wheat 100g Starter 100g Water

Working method

1
Wheat and rye flour was mixed with water and let sit in room temp.
15g Rye 50g Wheat 50g Water

Result

Pan fried Finnish burbot

Pan fried burbot that is floured with dried sourdough bread crumb flour
Maestro Pan fried Finnish burbot first overview
Maestro Pan fried Finnish burbot second overview
Maestro Pan fried Finnish burbot first slice
Maestro Pan fried Finnish burbot second slice

Preserve your sourdough for the future

Create your own