Tuplahapukka

Tuplahapukka is a Finnish term that translates roughly to "double-sour starter" and refers to a type of sourdough bread dough that is prepared using a two-stage feeding process. This method involves feeding the sourdough starter twice within a shorter timeframe, or using a larger proportion of starter in the subsequent feeding, compared to a single-stage feeding. The intention behind the tuplahapukka method is to develop a more complex flavor profile and potentially a stronger leavening action in the final bread.

The process typically begins with a standard sourdough starter, also known as the 'äiti' or mother starter. This starter is then used to create a larger batch of dough, which is fermented for a period. Following this initial fermentation, a portion of this dough is then used to seed a second, smaller batch of dough, which undergoes its own fermentation. This second stage allows for further flavor development and a build-up of microbial activity before the final dough is mixed. Bakers employing the tuplahapukka technique often report a tangier, more nuanced flavor in their bread, with a potentially improved crumb structure and crust. The specific timings and ratios can vary greatly depending on the baker's preferences and the ambient temperature.