Perfekter Sauerteig
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Hilppa
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2019
We have active person in Finland who has spread the word about surdough baking and done exellent job with that. I joined Hapanjuurileipurit Facebook group in Dec 2017 and been interested in surdough baking ever since. Feel a bit sad that didn’t save my grandma’s rye abd wheat starters before she passed away.
Charakteristische Eigenschaften
Lively and productive :)
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 50% Flour
Zutaten für die Auffrischung
- 30g Flour
- 30g Water
- 10g Starter
1
Feed before baking depending how soon I want to bake 1:2:2 or 1:3:3 or even 1:4:4.
30g Flour
30g Water
10g Starter
Aufarbeitung
1
"Starter was greated from equal parts of flour and water and fed twice a day as long as it took to get active and bubbly."
50% Water
50% Flour
Ergebnis
Different types of bread.
I’ve baked different breads by following instructions in Eliisa Kuusela’s book called Leipävallankumous.