Lievito madre perfetto
Età
105Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Kiventöyry-Syrjälä
dal 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.
Caratteristiche
Works beautifully after allowed enough time to sit and ferment after feeding. Great taste is guaranteed even if all else fails.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Rye
Ingredienti per il rinfresco
- 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
Metodo di lavorazione
1
This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!
50% Water
50% Rye