Age

1Year
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Väinö

Since 2018

I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter

Characteristics

My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami

Taste & flavour

Väinö rising shot

Recipe

Starting ingredients

  • 50% Rye
  • 50% Water

Feeding ingredients

1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time

Working method

1
This starter was made from rye flour and water with a 50/50 mixture. It was refed daily for four days and then twice a day after that when it got active
50% Rye
2
rye flour
50% Water

Result

pizza

later
Väinö pizza  second slice

Rye bread

later
Väinö Rye bread first overview
Väinö Rye bread second overview

Preserve your sourdough for the future

Create your own