Alter
6Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Väinö
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I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter
Charakteristische Eigenschaften
My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Rye
- 50% Water
Zutaten für die Auffrischung
1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
Aufarbeitung
1
This starter was made from rye flour and water with a
50/50 mixture. It was refed daily for four days and then twice a day after that when it got active
50% Rye
2
rye flour
50% Water
Ergebnis
pizza
later
Rye bread
later
