Spring Wind recipe

Spring Wind

Heinola, Finlândia
Mostrar no mapa
Impressão
Massa mãe perfeita

Idade

6anos
Cor

País de origem Finlândia

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

70%
30%
Líquido Farinha Outro
Spring Wind

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

Tasty bread

Características

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

Sabor

Spring Wind top shot

Receita

Ingredientes iniciais

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

Ingredientes para alimentar

  • 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

Método de trabalho

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

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários