Age

1Year
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

95%
5%
Liquid Flour Other
Elsa

Since 2017

I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.

Characteristics

Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.

Taste & flavour

Recipe

Starting ingredients

  • 45% Wheat
  • 5% Rye
  • 50% Water

Feeding ingredients

  • 20% Mature starter
  • 35% Wheat
  • 5% Rye
  • 40% Water
1
Take the mature starter out of the fridge and discard all but 100g of it.
20% Mature starter
2
Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.
35% Wheat
3
5% Rye
4
40% Water

Working method

1
45% Wheat
2
5% Rye
3
50% Water

Result

Spelt bread

Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.

Preserve your sourdough for the future

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