Memole recipe

Memole

Vaasa, Finland
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Age

7Years
Color

Country of origin Finland

Taste
& Flavour

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Mixture

53%
47%
Liquid Flour Other
Memole

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Since 2017

some facebook friends who used it and always was curious about it.

Characteristics

Memole is not particulary fast,it doubles in 4 hour or 3 and half if very warm,usually i do it between 26-30 since the oven temp is not costant.It smells when in fridge the next day after feeding like yogurt,fermented in warm smells more alcoholic,and slightly acidic,i dont like strong flavoured bread or too sour so mine is quite high in lactoacid due to high temperature fermentation .

Taste & flavour

Memole jar shot
Memole front shot
Memole rising shot

Recipe

Starting ingredients

  • 50g White flour
  • 50g Water
  • 5g Honey

Feeding ingredients

  • 100% White flour
  • 100% Water
1
feed once or twice weekdly with 1:1:1, let it out an hour before feeding it then back to fridge.When im backing i take a small amount and feed accordingly to get the amount i need and put at 27-30 degrees to ferment it
100% White flour 100% Water

Working method

1
Made with white flour and honey. It started with various stages and percentage ( cannot remember) fed first every 48 hours two time,then every 2h hours for 4 days.After that was put in fridge.
50g White flour 50g Water 5g Honey

Result

Cornetti

Italian cornetti are similar to croissants but made with brioche dough,sweeter with orange zest and more eggs
Memole Cornetti second overview
Memole Cornetti first slice

Bread usually with white flour or mix

This has 50g rye 50g speltt and 400g white flour ( manitoba)
Memole Bread usually with white flour or mix first overview
Memole Bread usually with white flour or mix first slice

Casatiello

Casatiello napoletano,easter bread with cold cuts eggs and cheese
Memole Casatiello first overview

baguette

white flour baguette,manitoba used.
Memole baguette first overview
Memole baguette second overview

Ciambelle ,donuts finnish style munkki

with cardamom as flavour
Memole Ciambelle ,donuts finnish style munkki first overview
Memole Ciambelle ,donuts finnish style munkki second overview

Brioche

Sweet brioche with oranze zest in it
Memole Brioche first overview
Memole Brioche second overview

Cornetto di Matera bread

100% durum typical bread from Matera,Basilicata Italy
Memole Cornetto di Matera bread first overview
Memole Cornetto di Matera bread second overview

Pan bauletto

Soft brioche style bread called in italian pan bauletto
Memole Pan bauletto first overview

Pizza in teglia romana

roman style pizza with higher hidration
Memole Pizza in teglia romana first overview
Memole Pizza in teglia romana second overview
Memole Pizza in teglia romana first slice

Panettone made with the sister starter of memole

I made from memole another starter with 50% hidration a month before starting making panettone and pandoro.
Memole Panettone made with the sister starter of memole first overview
Memole Panettone made with the sister starter of memole second overview
Memole Panettone made with the sister starter of memole first slice
Memole Panettone made with the sister starter of memole second slice

Pandoro

Also made with the sister of memole ,which is a 50% hidration starter
Memole Pandoro first overview
Memole Pandoro second overview

Finnish style rye bread but not acidic

this bread usually has a more acidic taste but my memole makes it mild becasue i dont like acidic bread.
Memole Finnish style rye bread but not acidic first overview

Limppu finnish style easter bread

Made with mixed flour ,rye and white ,malt syrup,and fennel seeds.
Memole Limppu finnish style easter bread first overview
Memole Limppu finnish style easter bread second overview

pizza cooked on stone

Made with very little starter and 48 hour cold ferment.
Memole pizza cooked on stone first overview

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Comments

Katia Kaarlela

:) i try to not neglet my pasta madre ( the 50% hidration one,that is more sensitive to get acidity if not regularly fed) My memole so far worked fine with this method.