Perfekter Sauerteig
Alter
22Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
80%
20%
Flüssigkeit
Mehl
Weitere
Merin ruis
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I was a poor student, interested in cooking and baking, and I wanted to have good bread
Charakteristische Eigenschaften
Rapsakan hapan, pretty sour in a good way
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 40% Wholemeal rye
- 60% Water
- 40% Wholemeal rye flour
- 60% Water
Zutaten für die Auffrischung
- 40% Wholemeal rye
- 60% Water
1
I keep my rye starter dried in a jar when not bakin. When I want to bake, i put some flakes of the dry starter in water and add some flour to get a porridge like consistency. I keep it in a warm place until it starts to bubble properly and then I make a raski which is a sort of levain but for Finnish wholewheat rye bread
40% Wholemeal rye
60% Water
Aufarbeitung
1
Wholemeal rye flour and luke warm water mixed and kept in room temperature for 2 days.
40% Wholemeal rye
60% Water
2
Add water and wholemeal rye flour to the mixture and keep in room temp. for another day. On the fouth day you can start making rye bread by making raski - this is the FInnish style to feed a rye starter. Take a part of the raski on baking parchment when it bubbles and spread it as a thin layer to dry for next time you bake. Traditionally this was done in a tiinu, a large wooden vessel for baking.
40% Wholemeal rye flour
60% Water