Age
7Years
Color
Country of origin Finland
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Memole
Since 2017
Several friends who did have already .
Characteristics
well its a mild starter since i dont want sourness in my bread so it usually is ready in 4 hours at 26-30 degrees.Not particularly fast, ,the next day after feeding and in fridge has a smell of yogurt, during fermentation it has more alcoholic smell/sweet, not much acidic smell,just as i want it.It is used to be fed with different type of white flours,from 11g protein to 13g.
Taste & flavour
Recipe
Starting ingredients
- 50% White flour
- 50% Water
Feeding ingredients
1
I Take out from fridge at room temp for one hour, take a part of it usually i dont keep a big amount, so for example i take 40g and add 40g flour ( flour variates from 11g-13g protein) and add same amount of water at room temp, then i put back in fridge.
Working method
1
This starter was created with white flour 12g % protein, and little honey for starter,it was first made with a final 50% hidration,during the first days it was fed every 48hours for 2 times with different ration of water and flour ,after that it was fed every 24 hours for 4 days.Later on i decided to turn it into a 100% starter and its been 1 year this way.
50% White flour
50% Water
Result
Brioche
made with cream instead of butter in the dough aroma with orange zests
Pizza
cooked in a basic home oven on a stone.
Casatiello napoletano
Easter savory "cake" typical in Naples.Filled with cheeses and salami ,boiled eggs.
Cornetti
Italian sweet croissant version made with brioche dough and laminated with butter,dough has orange zest flavour.
Finnish style donuts Munkki
These have cardamom in the dough.
My own style bread
with 50g raye and 50g spelt, manitoba flour.hidration i cannot remember :D
