Levain parfait
Âge
105Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Kiventöyry-Syrjälä
Depuis 1919
Started somewhere in the early 1900s in the village of Viiala in a house of Kiventöyry family. Inherited into the Syrjälä family from a co-worker in 2015.
Caractéristiques
Works beautifully after allowed enough time to sit and ferment after feeding. Great taste is guaranteed even if all else fails.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Rye
Ingrédients pour nourrir le levain
- 100g Starter
- 400g Water
- 100% Rye
1
Only use tepid water and rye flour. A grind size that's in the middle of a coarse - fine spectrum should work best.
100g Starter
400g Water
100% Rye
Méthode de travail
1
This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!
50% Water
50% Rye