Our sourdough has been passed on from baker to baker for decades. It has it's roots in Eastern Finland, probably in the 1950s. Teaching people the art of traditional Finnish sourdough baking is one of our most popular classes.

Charakteristische Eigenschaften

Our sourdough is old and reliable. The Martha organization, founded in 1899, has been passing down traditional cooking and baking methods for decades. This 100% whole grain rye sourdough has been passed down from employee to employee in the Uusimaa district of the organization. Martan ruisjuuri has been used to teach hundreds of people the art of traditional Finnish rye sourdough baking.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Rye

Zutaten für die Auffrischung

% Water

The sourdough is always woken up from hibernation in a dry state for the next use. It takes a day or two for the sourdough to become bubbly.

% Water

Aufarbeitung

This 60+ year old starter originates in Eastern Finland, from where it has travelled to Helsinki, where we use it as the main rye sourdough for traditional Finnish 100% rye sourdough. It is used at our sourdough baking courses approximately 10 times a year.

100% Rye

Ergebnis

Ruislimppu

A traditional Finnish 100% whole grain rye loaf from Eastern Finland

Reikäleipä

A traditional Finnish millstone-shaped rye bread from Western Finland

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