In culinary school I did an internship at a restaurant with a wood fired oven and we baked fresh bread every morning. I have always loved food but this is when I fell in love with sourdough. Since then it is my happy place - anything sourdough!

Charakteristische Eigenschaften

My sourdough is light and a little sweet and a little acidic. It has a strong aroma of tart apples, opening the jar immediately brings me to a crisp fall day roaming through rows of apple trees. It is a little bit milky/cheesy but more of a fresh cheese.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Water
35g Rye
25g Whole wheat
40g Red spring wheat

Zutaten für die Auffrischung

I keep my sourdough in the fridge when I am not baking, I will take it out of the fridge the night before and give it a big feed and then it is ready to go in the morning!

Aufarbeitung

The water is UV filtered straight from the lake of my family home on Lake Fairbanks, and flours are from a local mill in Ontario where I grew up. I started adding a higher percentage of rye flour because of my Finnish heritage - I grew up with 100% rye sourdough and wanted to incorporate that into a more light and airy bread.

100g Water 35g Rye 25g Whole wheat 40g Red spring wheat

Ergebnis

Bread

My favourite is 40% whole grain sprouted spelt loaf, but I love experimenting with all kinds of mixtures!

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