Edad
6Años
Color
Country of origin Finlandia
sabor
& aroma
Mezcla
40%
40%
20%
Líquida
Harina
Otros
Jooseppi
desde 2018
Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around
Características
Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.
gusto
Receta
Ingredientes de partida
- 50% Rye
- 50% Whole wheat
- 100% Water
- 50% Starter
ingredientes de alimentación
1
método de trabajo
1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye
50% Whole wheat
100% Water
50% Starter