Возраст
неизвестный год
цвет
Страна происхождения Финляндия
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
Maria
С 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.
Характеристики
More than a personality, there is the sense of history, a long line of women baking.
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
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.
Метод работы
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.