Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Kyösti
Depuis 2018
It was very interesting how people can make bread whitout yeast. My grandmother baked a lot of bread when she had farmhouse. I asked if there is still her sourdough left somewhere but it was not. And now I´m not even sure if she had yeast or not... I wanted to try sourdough bread and I decided to create my own sourdough. The TASTE (yeas, BIG TASTE) of the very bread was amazing!
Caractéristiques
The taste is mild when sourdough when "he" gets tree times food before baking. There are many air bubble in the bread and it´s very soft to eat.
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 50% Water
Ingrédients pour nourrir le levain
- 200% Wheat (and rye)
- 190% Water
1
Take 20 grams sourdought
add 40 gr flour (wheat and just a little bit like 0,5-1 % rye)
add 36-38 gr 34 Celcius water
Mix but be sensitive. Do this 1:1,9:2 3 times in 24 h
200% Wheat (and rye)
190% Water
Méthode de travail
1
This starter was made from white wheat ap flour and water with a
50/50 mixture. It was refed daily for five days and then it got active. It was very easy to get "him" active and always after feeding, it´s ready to bake soon.
50% Flour
50% Water
Result
Lovely small breads
20 % sourdough
70-72 % water
65 % wheat flour semi-rough
25 % spelled flour
5 % oats
5 % rye
2 % salt
