How do I make sourdough for rye bread?
How to make sourdough for rye bread
- • Get it from family, colleagues or new friends via #rugkop
- • Buy it from your baker
- • Make your own sourdough in 4-6 days (recipe below).
Sourdough is an organic mass in which lactic acid bacteria and yeast cells multiply actively. Therefore, the sourdough can also change its appearance. It may bubble, it may be separated with brownish liquid at the top, or it may look like a lump of dough.
It is difficult to destroy a sourdough. A little wheat flour and water plus possibly a little yeast can refresh an inactive sourdough. Otherwise, a few rounds of baking can usually get it going again. An inactive sourdough causes the bread to rise less and requires an extension of the rising time. Try yourself out. Rye bread also tastes good, although it is not risen and is therefore more compact.Recipe for sourdough :
- Mix 1.5 dl water with 0.5 dl wheat flour, 0.5 dl whole wheat flour and 0.5 rye flour in the rye cup or a container with a loose lid. (the wholemeal flour can be any kind)
- Leave it at room temperature for 4 days. Stir it daily. It should bubble a little and smell sour. If it does not, it must be left for a few more days. (see the activity over 6 days in the video below)
Storage of sourdough :