Alter
6Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Taika
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I had tasted great bread that was made sourdough and I wanted to learn it. I had baked with yeast more than 30 years.
Charakteristische Eigenschaften
It is now quite strong and bakes all kind of wheatbreads and also sweet breads. I use wholemeal in part of my dough.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Wheat
- 50% Water
Zutaten für die Auffrischung
- 100g Wheat
- 100g Water
1
I bake 3-4 times per week, sometimes more.
100g Wheat
100g Water
Aufarbeitung
1
This sourdough starter was made about a year ago from our old rye sourdoughstarter, that is at least 100 years old. My husbands greatgrandmother brought it from her home after getting married. I have been feeding it with wheatmeal since March 2018. Of course the old starter is still alive and used five days a week when we bake crisp rye bread in bakery.
50% Wheat
50% Water
Ergebnis
Wheat bread
60%wheatmeal
40% wholewheatmeal
70% water
20%starter
2%salt