Età
9Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Mytty
dal 2015
Curiosity. To see if something so simple as water and flour can it be so difficult. After first touch I was hooked.
Caratteristiche
My sourdough is tough. It has nice ability to bring very accidit note to the bread dough. I like it, and the flavor brings to mind San Francisco-style bread.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- 30g Starter
- 50g Water
- 30g Rye flour
1
I use mature rye sourdoughstarter. I scale aprox. 30 grams of it in clean bowl.
I measure 50 grams of water (20 degrees celsius) to bowl with starter. Then I mix it ligthly.
After that I add 30 grams rye flour, and mixing it creamy texture.
Finaly I storage the starter in a jar and let it to mature.
30g Starter
50g Water
30g Rye flour
2
If I`m not going to bake bread, I put a jar in a fridge and storage ther up to 1 week. Otherwise if I have baking in my mind I let it mature on a counter 14 to 16 hours. Sometimes I let starter to mature on counter 6 to 12 hours and rigth before it meets it "peek", I place the jar in a fridge. There I let starter mature 8 to 12 hours
Metodo di lavorazione
1