Age
8Years
Color
Country of origin Finland
Taste
& Flavour
Mixture
48%
47%
4%
Liquid
Flour
Other
Tyyni
Since 2016
In 2016 while visiting a local bookstore, I stumbled upon a book that told about sourdough baking. The thought of connecting back to the roots of baking was exciting. Since then, she has been a trusted and a reliable baking companion through years. The journey to learn more about the craft, the science behind it, and the love for baking continues.
Characteristics
While calm and soft, packs a good punch of strength and flavor.
Taste & flavour
Recipe
Starting ingredients
- 100% Wheat flour
- 100% Water
- 10% Grated apple
Feeding ingredients
- 80% Wheat flour
- 20% Rye flour
- 100% Water
1
Feeding with 1:1:1 ratio daily and keeping a total of 15-30 grams of starter in room temperature.
80% Wheat flour
20% Rye flour
100% Water
Working method
1
The starter was created from wheat, water, and a bit of grated apple. It started originally as a 100% wheat starter but I nowadays use a mixture of rye and wheat.
100% Wheat flour
100% Water
10% Grated apple
Result
Sourdough breads
Tyyni is a versatile fellow: She turns into various breads in many forms depending on their ingredients.
Sweet pastries
Occasionally a small seed of Varpu with its regular food and sugar turns into sweet starter for buns and sweet bakes
