Levain parfait
Âge
7Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
87%
13%
Liquide
Farine
Autres
Maestro
Depuis 2017
I have tried for years to make European style white bread with big holes. I used yeast but did not succes well enough. Then I falled in love with sourdough.
Caractéristiques
Allways makes great breads if the baker is awake. Stays happy in the fridge but when gets some warmth and food is ready for action.
Goût et saveur
Recette
Ingrédients de base
- 15g Rye
- 50g Wheat
- 50g Water
Ingrédients pour nourrir le levain
- 100g Tyngän mylly wheat
- 100g Starter
- 100g Water
1
I take it from the fridge day before I am going to bake at 5 pm. and let it warm up for 5 hours. Then I feed it 1:2:2 with Tyngän Mylly wheatflour. I use 28 ˚C water. I put it to the oven with light on (26 ˚C) overnight. In the morning ar 8 I feed it again 1:1:1 . After 3 hours it is ready for action.
100g Tyngän mylly wheat
100g Starter
100g Water
Méthode de travail
1
Wheat and rye flour was mixed with water and let sit in room temp.
15g Rye
50g Wheat
50g Water
Result
Pan fried Finnish burbot
Pan fried burbot that is floured with dried sourdough bread crumb flour
