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.

Charakteristische Eigenschaften

Works beautifully after allowed enough time to sit and ferment after feeding. Great taste is guaranteed even if all else fails.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
50% Rye

Zutaten für die Auffrischung

100g Starter
400g Water
100% Rye

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

Aufarbeitung

This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!

50% Water 50% Rye

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