혼합물

50%
50%
액체(리퀴드) 밀가루 기타
LARI

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

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".

특징

My bread has small bubbles overall, dough rise nicely when folding and in oven.

맛과 풍미

LARI top shot
LARI jar shot

레시피

시작하는 원료

  • 50% Flour
  • 50% Water

먹이재료

  • 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

작업방식

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

Preserve your sourdough for the future

Create your own Explore sourdough library