2018 'dan beri
I use Spring Wind to bake all kinds of bread from white country loaves to whole wheat breads , Peremecs and also rye bread.
Lezzet ve Tat
- 40% Whole grain wheat
- 40% White wheat flour
- 20% Rye flour
- 100% Water
- 200g Wheat flour
- 100g Starter
- 150g Water
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
200g Wheat flour 100g Starter 150g Water
I created "Spring Wind" as a very basic sourdough starter at 100% hydration, mixing 40% whole grain wheat flour and 40% white wheat flour and 20% rye flour
40% Whole grain wheat 40% White wheat flour 20% Rye flour 100% Water
Rye bread called "Limppu"
Finlands national bread
Basic white bread
Bread filled with Garlic-olives-sundried tomatoes.
Bread filled with Garlic-olives and sundried tomatoes.
Peremech is an individual-sized fried dough pasty common for Volga Tatar and Bashkir cuisines.