Mélange

50%
50%
Liquide Farine Autres
Irma

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Depuis 2018

My first starter, Pellolainen (or "The one from town of Pello") was a beautiful 70 years old rye starter and, what a charmer was he. Unfortunately he met his destiny during my firstborns baby year, when my husband cleaned the fridge. Then nearly 4years later I have Irma <3

Caractéristiques

Irma is steady and calm - like a lady. She has not been over her jar not a single time, but when the time of action is near, she slays like a boss.

Goût et saveur

Recette

Ingrédients de base

  • 50% Rye
  • 50% Water

Ingrédients pour nourrir le levain

  • 100% Irma
  • 200% Wheat
  • 200% Boiled water
1
My sourdough is fed basically when needed and depending on the type of bread (and acidity) it is going to be used. Irma stays her feeding days in room temperature. All the other days Irma lives in the fridge. Normal feeding is 1:2:2 Or 1:3:3
100% Irma 200% Wheat 200% Boiled water

Méthode de travail

1
At first, equal parts of rye flour and water, and afterwards switched to wheat when happy and bubbly
50% Rye 50% Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque