Age

Unknown year
Color

Country of origin Finland

Taste
& Flavour

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Mixture

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Maria

Since 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.

Characteristics

More than a personality, there is the sense of history, a long line of women baking.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

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.

Working method

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.

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