Età
6Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Anna Terttu
dal 2018
Mybelly didn't like The yeast at all. Baking is also a part of my work as a teacher for the cooks. And baking with starter/levain is just so great and interesting proses.
Caratteristiche
I have made many so called kreek bread with The hinta of rye, oliveoil and honey, they are round and some christmas bread with malt, baked in breadpan.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Wheatflour
Ingredienti per il rinfresco
- 10g Starter
- 30g Water
- 30g Wheatflour
1
The first feeding: 10g starter, 30g water, 30 g wheatflour. Let stay in roomtemperature ovet night.
The second feeding at morning: 30g starter, 60g water, 60g wheatflour. Let it be 8-10 hours and then bake.
10g Starter
30g Water
30g Wheatflour
Metodo di lavorazione
1
I get my starter from Eliisa Kuusela so I don't know how much water/flour she used then this was called Diiva. I get her on June 2018 but now she is my own called Anna Terttu
50% Water
50% Wheatflour
Result
Kreek bread
My favorite bread at this Time