Spring Wind recipe

Spring Wind

Heinola, Finlandia
Mostra sulla mappa
Stampa
Lievito madre perfetto

Età

6Anni
Colore

Paese di origine Finlandia

Taste
& Flavour

Asia
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nel mondo

  • 3005 lieviti madre
  • 112 paesi
  • 2502 città

Miscela

70%
30%
Liquido Farina Altro
Spring Wind

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dal 2018

Tasty bread

Caratteristiche

I use Spring Wind to bake all kinds of bread from white country loaves to whole wheat breads , Peremecs and also rye bread.

Sapore e aroma

Spring Wind top shot

Ricetta

Ingredienti di partenza

  • 40% Whole grain wheat
  • 40% White wheat flour
  • 20% Rye flour
  • 100% Water

Ingredienti per il rinfresco

  • 200g Wheat flour
  • 100g Starter
  • 150g Water
1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
200g Wheat flour 100g Starter 150g Water

Metodo di lavorazione

1
I created "Spring Wind" as a very basic sourdough starter at 100% hydration, mixing 40% whole grain wheat flour and 40% white wheat flour and 20% rye flour
40% Whole grain wheat 40% White wheat flour 20% Rye flour 100% Water

Result

Rye bread called "Limppu"

Finlands national bread
Spring Wind Rye bread called "Limppu" first overview

Country bread

Basic white bread
Spring Wind Country bread first overview

Bread filled with Garlic-olives-sundried tomatoes.

Bread filled with Garlic-olives and sundried tomatoes.
Spring Wind Bread filled with Garlic-olives-sundried tomatoes. first overview

Peremec

Peremech is an individual-sized fried dough pasty common for Volga Tatar and Bashkir cuisines.
Spring Wind Peremec first overview

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