I came across Finnish sourdough bakers FB group and decided to try again establishing the sourdough starter. Orvokki was established on 11th of June, 2018

Charakteristische Eigenschaften

My starter has been established very recently, in 2018, so it still has time to mature and build it's own character.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Organic rye flour
80g Water

Zutaten für die Auffrischung

100% Wheat flour
100% Water

I usually take 10-20 grams of starter from the fridge and feed it 1:1:1 ones and then to the needed amount.

100% Wheat flour 100% Water

Aufarbeitung

I got instructions for starting up the starter from Finnish sourdough bakers facebook group called Hapanjuurileipurit. The instructions are written by Eliisa Kuusela.

50g Organic rye flour 80g Water

Ergebnis

Wheat & rye bread

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