Kiventöyry-Syrjälä recipe

Kiventöyry-Syrjälä

Tampere, Finlandia
Masa madre perfecta

Mezcla

50%
50%
Líquida Harina Otros
Kiventöyry-Syrjälä

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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.

gusto

Kiventöyry-Syrjälä top shot
Kiventöyry-Syrjälä jar shot

Receta

Ingredientes de partida

  • 50% Water
  • 50% Rye

ingredientes de alimentación

  • 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 trabajo

1
This one is a truly traditional rye sourdough starter. Just tepid water and rye. Nothing else, ever!
50% Water 50% Rye

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