Kiventöyry-Syrjälä recipe

Kiventöyry-Syrjälä

Tampere, Finland
Perfect sourdough

Age

100Years
Color

Country of origin Finland

Taste
& Flavour

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Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
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Mixture

50%
50%
Liquid Flour Other
Kiventöyry-Syrjälä

Since 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.

Characteristics

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

Taste & flavour

Kiventöyry-Syrjälä top shot
Kiventöyry-Syrjälä jar shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Rye

Feeding ingredients

  • 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

Working method

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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