Massa mãe perfeita
Idade
105anos
Cor
País de origem Finlândia
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Kiventöyry-Syrjälä
desde 1919
Started somewhere in the early 1900s in the village of Viiala in a house of Kiventöyry family. Inherited into the Syrjälä family from a co-worker in 2015.
Características
Works beautifully after allowed enough time to sit and ferment after feeding. Great taste is guaranteed even if all else fails.
Sabor
Receita
Ingredientes iniciais
- 50% Water
- 50% Rye
Ingredientes para alimentar
- 100g Starter
- 400g Water
- 100% Rye
1
Only use tepid water and rye flour. A grind size that's in the middle of a coarse - fine spectrum should work best.
100g Starter
400g Water
100% Rye
Método de trabalho
1
This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!
50% Water
50% Rye