Yellowfoot Levain

Yellowfoot Levain

By Malin Furu / Zum Beispiel (Porvoo)

This sourdough recipe combines the autumn mushroom harvest, in particular yellowfoot or funnel chanterelles, and high-quality organic ingredients such as fermented flour from lesser-known grain varieties.

Yellowfoot mushrooms are also a good source of vitamin D, supplementing the body’s needs in the winter months. It uses locally sourced ingredients and highlights the benefits of sourdough, which is gentle on digestion and enhances the bread’s flavour.

Ingredients

850 g cold water
20 g salt
100 g active sourdough starter
300 g wholemeal organic wheat flour (Rosala Nyby, Viljasoppa Project)
600 g organic wheat flour (new Calispero-spring wheat variety)
20 g yellowfoot mushroom powder (or other winter mushroom)

Method

Sourdough Starter Preparation:

Day 1: Mix 100 g of water with 100 g of organic rustic rice flour. Let it sit at room temperature for 24 hours to begin the fermentation process.

Day 2: Stir the mixture and allow it to rest for another 24 hours at room temperature.

Day 3: When the mixture begins to bubble, indicating active fermentation, add 100 g of organic rustic rice flour and 100 g of water. Mix well and let it sit for another 24 hours. If no bubbles appear, repeat this step until the starter becomes active.

When the starter has a fresh, sour aroma and is bubbly, it is ready to use in your dough.

Dough Preparation:
Place all the ingredients into a dough mixer and knead for about 10 minutes until the dough forms a smooth texture, with a slight sheen and visible air bubbles. The dough should have a slightly loose consistency.

Transfer the dough into a proofing pan and let it rise for 6–8 hours at room temperature.
Baking: Preheat the oven to 250°C. Divide the dough into two pieces, gently shape them, and dust them with flour. Place the dough in a proofing basket and score the top. Steam is essential during the initial stage of baking to create a crisp crust. When putting the breads in the oven, lower the heat to 240 degrees and bake for 20–30 minutes, ensuring the crust develops fully.

In the Maaleipä Challenge Malin Furu’s Yellowfoot Levain received the second prize. Jury described the bread in the following way:

The second prize is given to a baker that masterfully encourages the use of a type of flour with ancient knowledge stored in it to create a new harvest that will withstand droughts and extreme weather conditions in the climate crisis. The jury highly commends the use of Rosala Nyby and its combination with a yellowfoot mushroom to create a Maaleipä with a delicious and distinctive taste.