Rauni-Reetta recipe

Rauni-Reetta

Kirkkonummi, Finland

Age

1Year
Color

Country of origin Finland

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Rauni-Reetta

Since 2018

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

Characteristics

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.

Taste & flavour

Rauni-Reetta jar shot
Rauni-Reetta rising shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Organic rye flour

Feeding ingredients

  • 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

Working method

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 your sourdough for the future

Create your own