Levain parfait
Âge
22Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
80%
20%
Liquide
Farine
Autres
Merin ruis
Depuis 2002
I was a poor student, interested in cooking and baking, and I wanted to have good bread
Caractéristiques
Rapsakan hapan, pretty sour in a good way
Goût et saveur
Recette
Ingrédients de base
- 40% Wholemeal rye
- 60% Water
- 40% Wholemeal rye flour
- 60% Water
Ingrédients pour nourrir le levain
- 40% Wholemeal rye
- 60% Water
1
I keep my rye starter dried in a jar when not bakin. When I want to bake, i put some flakes of the dry starter in water and add some flour to get a porridge like consistency. I keep it in a warm place until it starts to bubble properly and then I make a raski which is a sort of levain but for Finnish wholewheat rye bread
40% Wholemeal rye
60% Water
Méthode de travail
1
Wholemeal rye flour and luke warm water mixed and kept in room temperature for 2 days.
40% Wholemeal rye
60% Water
2
Add water and wholemeal rye flour to the mixture and keep in room temp. for another day. On the fouth day you can start making rye bread by making raski - this is the FInnish style to feed a rye starter. Take a part of the raski on baking parchment when it bubbles and spread it as a thin layer to dry for next time you bake. Traditionally this was done in a tiinu, a large wooden vessel for baking.
40% Wholemeal rye flour
60% Water