Perfect sourdough
Age
26Years
Color
Country of origin Finland
Taste
& Flavour
Mixture
96%
4%
Liquid
Flour
Other
Yrjö Ensimmäinen
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
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