Kiventöyry-Syrjälä recipe

Kiventöyry-Syrjälä

Tampere, Finland
완벽한 사워도우

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Kiventöyry-Syrjälä

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1919 이후

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.

특징

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

맛과 풍미

Kiventöyry-Syrjälä top shot
Kiventöyry-Syrjälä jar shot

레시피

시작하는 원료

  • 50% Water
  • 50% Rye

먹이재료

  • 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

작업방식

1
This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!
50% Water 50% Rye

Preserve your sourdough for the future

Create your own Explore sourdough library