My first starter, Pellolainen (or "The one from town of Pello") was a beautiful 70 years old rye starter and, what a charmer was he. Unfortunately he met his destiny during my firstborns baby year, when my husband cleaned the fridge. Then nearly 4years later I have Irma <3

Charakteristische Eigenschaften

Irma is steady and calm - like a lady. She has not been over her jar not a single time, but when the time of action is near, she slays like a boss.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Rye
50% Water

Zutaten für die Auffrischung

100% Irma
200% Wheat
200% Boiled water

My sourdough is fed basically when needed and depending on the type of bread (and acidity) it is going to be used. Irma stays her feeding days in room temperature. All the other days Irma lives in the fridge. Normal feeding is 1:2:2 Or 1:3:3

100% Irma 200% Wheat 200% Boiled water

Aufarbeitung

At first, equal parts of rye flour and water, and afterwards switched to wheat when happy and bubbly

50% Rye 50% Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek