Age
6Years
Color
Country of origin Finland
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Väinö
Since 2018
I have baked rye bread with industrial yest earlier, but having seen Eliisa Kuusela Sour dough bakers site I wanted to make bread with starter
Characteristics
My rye bread tastes quite typical Eastern Finnish bread, quite sour, it almost has a taste of umami
Taste & flavour
Recipe
Starting ingredients
- 50% Rye
- 50% Water
Feeding ingredients
1
Starter lives in the fridge when not baked with. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time
Working method
1
This starter was made from rye flour and water with a
50/50 mixture. It was refed daily for four days and then twice a day after that when it got active
50% Rye
2
rye flour
50% Water
Result
pizza
later
Rye bread
later
