Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Pertsa Perusjuuri
Depuis 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.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 25% Rye
- 25% Wheat
- 50% Water
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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
Result
Breads
I bake mostly different kind of breads whit him. Wheat, rye, oat, barley and "Kainuun talkkuna".
