Alter
4Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
53%
47%
Flüssigkeit
Mehl
Weitere
Vaalea Viola
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
I have tried it a few times years ago, but now I had better motication and found better resources on how to do it.
Charakteristische Eigenschaften
Vaalea Viola (that's Blond Viola in english) is a pretty energetic and mild sourdough that can handle everything from wholewheat bread to pancakes and Finnish sweet pastries, such as pulla. She likes a steady pace, but if you want to cold-rest her it really needs to be cold, otherwise she will keep on fermenting.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 45% Liperin mylly whole wheat
- 55% Tap water
- 50% Liperin mylly medium-coarse wheat
- 50% Tap water
Zutaten für die Auffrischung
- 50% Organic wheat
- 50% Tap water
1
I take the sourdough from the fridge and scoop it into a big metal bowl with a metal lid I use for baking and feed it every 8 -24 hours depending on how active it is for a 2-4 days until I like the taste. The lid keeps it warmer than room temp . My water-to-flour ratio is about 40-60 % and I feed by feel and need. I use the medium-coarse wheat flour I have available, but I tend to prefer organic.
50% Organic wheat
50% Tap water
Aufarbeitung
1
I started my Viola with organic wholewheat flour (mostly from Liperin Mylly, they use Finnish, local wheat) and tap water (the water in Helsinki is pretty great). I feed by feel and need (do I need slow or fast acting sourdough and do I want mild or sharp taste etc) but the water-to-wheat ratio is propably around 35-55 %.
45% Liperin mylly whole wheat
55% Tap water
2
When Viola had a good start, around one month or so, I started to use only medium-coarse organic wheat to feed her (mostly Liperin mylly, as well). My water-to-flour ratio is about 40-60 % and I feed by feel and need .
50% Liperin mylly medium-coarse wheat
50% Tap water