Massa mãe perfeita
Idade
7anos
Cor
País de origem Finlândia
Taste
& Flavour
Mistura
87%
13%
Líquido
Farinha
Outro
Maestro
desde 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.
Características
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.
Sabor
Receita
Ingredientes iniciais
- 15g Rye
- 50g Wheat
- 50g Water
Ingredientes para alimentar
- 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
Método de trabalho
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
