I have tried for years to make European style white bread with big holes. I used yeast but did not succes well enough. Then I falled in love with sourdough.

Charakteristische Eigenschaften

Allways makes great breads if the baker is awake. Stays happy in the fridge but when gets some warmth and food is ready for action.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

15g Rye
50g Wheat
50g Water

Zutaten für die Auffrischung

100g Tyngän mylly wheat
100g Starter
100g Water

I take it from the fridge day before I am going to bake at 5 pm. and let it warm up for 5 hours. Then I feed it 1:2:2 with Tyngän Mylly wheatflour. I use 28 ˚C water. I put it to the oven with light on (26 ˚C) overnight. In the morning ar 8 I feed it again 1:1:1 . After 3 hours it is ready for action.

100g Tyngän mylly wheat 100g Starter 100g Water

Aufarbeitung

Wheat and rye flour was mixed with water and let sit in room temp.

15g Rye 50g Wheat 50g Water

Ergebnis

Pan fried Finnish burbot

Pan fried burbot that is floured with dried sourdough bread crumb flour

Maestro Pan fried Finnish burbot second overview

Maestro Pan fried Finnish burbot first slice

Maestro Pan fried Finnish burbot second slice

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