I was looking for more tasty and healthy bread. After googling lot in internet I found blog where was recipies and methods how bake bread without yeast. Later I found Facebook group "Hapanjuurileipurit".

Charakteristische Eigenschaften

My bread has small bubbles overall, dough rise nicely when folding and in oven.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% Water

Zutaten für die Auffrischung

50% Water
50% Wheat

Starter is fed twice with a ratio of 1:3:3 starting 24 hours prior to baking.

50% Water 50% Wheat

Aufarbeitung

This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for five days and then twice a day after that when it got active.

50% Flour 50% Water

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