Âge
7Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
NoName
Depuis 2017
Quriousity. I have been baking with sourdough for about 10 years. I created this starter, because the previous one died on me.
Caractéristiques
I can use it for any purpose.
Goût et saveur
Recette
Ingrédients de base
- 50% Wheat
Ingrédients pour nourrir le levain
- 50% Wheat
1
I usually feed the sourdough at a ratio of 1:2:2 for baking about 6 hours before use. If i am not baking i feed it 1:1:1, and put it back in the fridge after about an hour.
50% Wheat
Méthode de travail
1
This starter was created about 1 1/2 yeares ago. I used som natural yeastwater made from raisins, and plane white flour.
50% Wheat
Result
Standard loaf
wheat + spelt or durum 80/20. Hydration about 70%. Starter 20% and salt 2%
Pizza
Panettone
Altamura
100% durum bread
Commentaires
I used this starter for both sweet bread, like panettone, and ordinary sourdough bread. I have used it with variuos flours like wheat, durum, spelt, and rye.It works with everything.