나이
6년
색
원산지 Finland
맛과 풍미
혼합물
40%
40%
20%
액체(리퀴드)
밀가루
기타
Jooseppi
2018 이후
Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around
특징
Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.
맛과 풍미
레시피
시작하는 원료
- 50% Rye
- 50% Whole wheat
- 100% Water
- 50% Starter
먹이재료
1
작업방식
1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye
50% Whole wheat
100% Water
50% Starter