I’ve always thought
making my own sourdough would be
difficult, challenging and time consuming…
…..until I tasted a delicious sourdough rye bread at a friend’s house
and was taught how to make this
easy Sourdough bread starter:
take 3/4 cup of rye flour and mix well with 3/4 cup of water.
I use a glass bowl with a tight fitting lid.
(A 1ltr. mason jar works too.)
That’s right, only two ingredients and the right temperature will turn this
into a wonderful smelling sourdough.
Close the lid and find a warm, but not overheated place for the bowl.
My sourdough sanctuary is located in the cupboard above the fridge.
After two days a well and alive sourdough starter should show active bubbles and a pleasant sour smell should be noticed.
Don’t be surprised when the energy of the bacterias
lift off the lid of your bowl.
For the sourdough rye bread
500g whole rye flour
1500g unbleached flour
1-2 tbs seasalt
3 flat tsp dry yeast
about 1500ml water (roomtemp.)
Keep 250ml of the water back and add slowly if needed.
Now you have to mix the ingredients well and knead the dough thoroughly.
This step can be done by hand.
Because rye flour doughs are pretty sticky, I prefer to use a Danish Dough Whisk.
This works marvellous!
Yes, I do use a bit of yeast for my bread.
Sourdough purists most likely would object doing so.
My experience, with only adding sourdough starter as an raising agent, resulted in a flat and dense bread. Many baking sessions helped to create the recipe above.
After mixing all the ingredients well, cover the bowl containing the bread dough with a plate and give the sourdough and yeast time to work overnight.
Next morning preheat your oven to 450F (210C)
Shape your breadloaves, -rolls, or -sticks; because ryeflour dough likes to stick, make sure to use enough flour doing so.
Place them on a greased baking tray.
They don’t have to look perfect, I think a more rustic look fits them.
Smaller pieces, like these bread rolls can go straight in the preheated oven and should be baked for 30-40 min. While they are in the oven the remaining loaves or rolls have time to raise.
Depending on the size,bread loaves will take 40-50 min. to bake through.
This receipe made 10 bread rolls and three loaves.
What I don’t need right away ends up in the freezer.
It freezes well and the bread still tastes delicous.