Age
Unknown year
Color
Country of origin Finland
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Maria
Since Unknown
This sourdough is from the 1850's. Your timeline doesn't allow sourdoughs this old. My Karelian grandmother baked amazing rye sourdough. When she no longer baked, I had to try my own in the 1980's. White sourdough came much later into my life, out of curiosity. There's no turning back now. Only in dire need do I buy "store-baked" bread.
Characteristics
More than a personality, there is the sense of history, a long line of women baking.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
It is a dry clump of dough; first first I need to add water so it will dilute. Maybe a desilitre, maybe a bit more.
Working method
1
This is an old rye starter from the 1850's, may be even older, originating in Säkkijärvi, southern Karelia, most of which is in Russia today. It belonged to a lady called Maria Mytty. It was given to me by a Finnish friend living in San Francisco, who got from Finland. How was it made? Rye flour and water, in unknown quantities.
Result
Rye sourdough.
Round or elongated loafs.