Perfekter Sauerteig
Alter
6Jahre
Farbe
Ursprungsland Finnland
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Pertsa Perusjuuri
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
It has been on my mind for years, then I found Eliisa Kuuselas book "Leipävallankumous". And that was the final kick to make my own starter.
Charakteristische Eigenschaften
Pertsa needs to be fed often and the he gives fluffy breads whit thick crust. He loves some sweet time to time. And if I leave him for too long he starts to mope.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Rye
- 25% Wheat
- 50% Water
Zutaten für die Auffrischung
- 50% Wheat
- 50% Water
1
Starter lives in the fridge when not baked whit. When usin, I take it out and feed it organic wheat ap flour according to my baking and timing needs.
50% Wheat
50% Water
Aufarbeitung
1
Starter was greated from equal part of rye and white wheat ap flour and water. Fed twice a day as long as it took to get it active and bubbly
25% Rye
25% Wheat
50% Water
Ergebnis
Breads
I bake mostly different kind of breads whit him. Wheat, rye, oat, barley and "Kainuun talkkuna".
