Age

1Year
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

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Mixture

50%
50%
Liquid Flour Other
LARI

Since 2018

I was looking for more tasty and healthy bread. After googling lot in internet I found blog where was recipies and methods how bake bread without yeast. Later I found Facebook group "Hapanjuurileipurit".

Characteristics

My bread has small bubbles overall, dough rise nicely when folding and in oven.

Taste & flavour

LARI top shot
LARI jar shot

Recipe

Starting ingredients

  • 50% Flour
  • 50% Water

Feeding ingredients

  • 50% Water
  • 50% Wheat
1
Starter is fed twice with a ratio of 1:3:3 starting 24 hours prior to baking.
50% Water 50% Wheat

Working method

1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for five days and then twice a day after that when it got active.
50% Flour 50% Water

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