COMPLETATO AL 100%

Miscela

50%
50%
Liquido Farina Altro
Hilppa

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dal 2019

We have active person in Finland who has spread the word about surdough baking and done exellent job with that. I joined Hapanjuurileipurit Facebook group in Dec 2017 and been interested in surdough baking ever since. Feel a bit sad that didn’t save my grandma’s rye abd wheat starters before she passed away.

Caratteristiche

Lively and productive :)

Sapore e aroma

Hilppa top shot

Ricetta

Ingredienti di partenza

  • 50% Water
  • 50% Flour

Ingredienti per il rinfresco

  • 30g Flour
  • 30g Water
  • 10g Starter
1
Feed before baking depending how soon I want to bake 1:2:2 or 1:3:3 or even 1:4:4.
30g Flour 30g Water 10g Starter

Metodo di lavorazione

1
"Starter was greated from equal parts of flour and water and fed twice a day as long as it took to get active and bubbly."
50% Water 50% Flour

Result

Different types of bread.

I’ve baked different breads by following instructions in Eliisa Kuusela’s book called Leipävallankumous.
Hilppa Different types of bread.  first overview
Hilppa Different types of bread.  second overview
Hilppa Different types of bread.  first slice

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