Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
LARI
Depuis 2018
I was looking for more tasty and healthy bread. After googling lot in internet I found blog where was recipies and methods how bake bread without yeast. Later I found Facebook group "Hapanjuurileipurit".
Caractéristiques
My bread has small bubbles overall, dough rise nicely when folding and in oven.
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Water
- 50% Wheat
1
Starter is fed twice with a ratio of 1:3:3 starting 24 hours prior to baking.
50% Water
50% Wheat
Méthode de travail
1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for five days and then twice a day after that when it got active.
50% Flour
50% Water