Kiventöyry-Syrjälä recipe

Kiventöyry-Syrjälä

Tampere, Finlande
COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Kiventöyry-Syrjälä

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 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.

Caractéristiques

Works beautifully after allowed enough time to sit and ferment after feeding. Great taste is guaranteed even if all else fails.

Goût et saveur

Kiventöyry-Syrjälä top shot
Kiventöyry-Syrjälä jar shot

Recette

Ingrédients de base

  • 50% Water
  • 50% Rye

Ingrédients pour nourrir le levain

  • 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

Méthode de travail

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

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque