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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
20°C
18°C - 24°C
Time
18 hours
12 hours - 24 hours
Equipment
Latvian Rupjmaize (Latvia): Base for traditional open-faced sandwiches with smoked fish
Estonian Leib (Estonia): Served with salted butter and radishes as breakfast staple
Lithuanian Juoda Duona (Lithuania): Used in šaltibarščiai (cold beet soup) as thickener
Gastronome opens the rest
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