Yrjö Ensimmäinen recipe

Yrjö Ensimmäinen

Tampere, Finland
Perfect sourdough

Age

21Years
Color

Country of origin Finland

Taste
& Flavour

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Mixture

96%
4%
Liquid Flour Other
Yrjö Ensimmäinen

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Since 1998

Interest of traditions. Mum. Lack of good bread in store.

Characteristics

Yrjö is strong and tasty. He is very reliable and doesn't let me down ever. Breads succeed every time nowadays. He gets very happy (and fast) after Halloween cause from that on, I don't dry it at all until Christmas. During that period I bake about 40kgs of rye bread to give friends a warm season greeting. In January Yrjö is resting and having a vacation up there on our wood oven.

Taste & flavour

Yrjö Ensimmäinen top shot
Yrjö Ensimmäinen jar shot

Recipe

Starting ingredients

  • 50ml Flour
  • 1000ml Water
  • 1Cup Sourdough
  • 60ml Water
  • 2kg Rye
  • 3tbsp Salt
  • 1Cup Rye
  • 1Cup Love

Feeding ingredients

  • 1g Rye
1
I don't feed my sourdough cause its so old that its alive and kicking overtime I bake. I always dry it. I bake about once or twice a month and Thats why I put there that I feed it once in 3 weeks.
1g Rye

Working method

1
Add 1 liter lukewarm water to the baking vat, where the sourdough is dried on the walls. Let it dissolve for few hours. Then whisk. Add about 5 dl of rye flour. Let it be covered for 12 hours.
50ml Flour 1000ml Water 1Cup Sourdough
2
Add 6 dl water, 3 tablespoons salt and about 2kg of rye flour and stir until its even. Let it be covered for 6-10 hours
60ml Water 2kg Rye 3tbsp Salt
3
bake 4 breads and few "flats" for tasting :) Leave some of the dough to the walls of the vat to dry, about size of your fist. Let the breads be under a towel for 4-6 hours or until you can see the surface cracking.
1Cup Rye
4
heat the oven 300 celsius. Sting the breads and put the flats first in the oven for 10 minutes. Then the breads for 30 minutes, lower the temperature to 175 degrees (c) and let be for 40 minutes. Ready! :)
1Cup Love

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