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.

Özellikleri

More than a personality, there is the sense of history, a long line of women baking.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

Besleme malzemeleri

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.

Çalışma yöntemi

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.

Maria

Yaşı

Kaynak ülke Finlandiya

Lezzet
ve Tat

dünyada

Karışım

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