Perfect sourdough

Age

17Years
Color

Country of origin Finland

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& Flavour

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Mixture

80%
20%
Liquid Flour Other
Merin ruis

Since 2002

I was a poor student, interested in cooking and baking, and I wanted to have good bread

Characteristics

Rapsakan hapan, pretty sour in a good way

Taste & flavour

Merin ruis rising shot

Recipe

Starting ingredients

  • 40% Wholemeal rye
  • 60% Water
  • 40% Wholemeal rye flour
  • 60% Water

Feeding ingredients

  • 40% Wholemeal rye
  • 60% Water
1
I keep my rye starter dried in a jar when not bakin. When I want to bake, i put some flakes of the dry starter in water and add some flour to get a porridge like consistency. I keep it in a warm place until it starts to bubble properly and then I make a raski which is a sort of levain but for Finnish wholewheat rye bread
40% Wholemeal rye 60% Water

Working method

1
Wholemeal rye flour and luke warm water mixed and kept in room temperature for 2 days.
40% Wholemeal rye 60% Water
2
Add water and wholemeal rye flour to the mixture and keep in room temp. for another day. On the fouth day you can start making rye bread by making raski - this is the FInnish style to feed a rye starter. Take a part of the raski on baking parchment when it bubbles and spread it as a thin layer to dry for next time you bake. Traditionally this was done in a tiinu, a large wooden vessel for baking.
40% Wholemeal rye flour 60% Water

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