Età
6Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
LARI
dal 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".
Caratteristiche
My bread has small bubbles overall, dough rise nicely when folding and in oven.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Flour
- 50% Water
Ingredienti per il rinfresco
- 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
Metodo di lavorazione
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