Rugbrod - (Danish Rye Bread) - SOURDOUGH STARTER Recipe
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Ingredients: |
Ingredients: All-purpose Flour
(* NOT self-rising flour)
Rye-Flour
Water
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Directions: |
Directions:To make the Wonderful Danish Rye Bread - you have to start 5 days early to make Sourdough Starter !!
It is VERY easy - but needs 5 days for the sourdough "yeast" to grow Here's how to do it:
Use a large bowl or a 1-2 quart "Mason" like jar. All preparation is done at room temperature.
You should very loosely cover the top of jar after day 2.
Day 1: In a large bowl/jar, mix 1 dl (½ cup) All-Purpose Flour; 1 dl (½ cup) Rye Flour; 2 dl (1 cup) water.
* Must be de-chlorinated water
Leave mixture on the kitchen counter without a lid.
(oxygen brings natural airborne bacteria to begin to "breed" the Starter)
Day 2: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.
Stir this mixture regularly (every few hours). Cover very loosely.
Discard about ½ cup of the Starter.
You may begin to see some bubbling on the surface each day. This is yeast growing activity.
Day 3: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.
Now that you have the sourdough yeast made ....go to the Danish Rye Bread recipe and bake some !!
Stir this mixture several times a day. Batter may separate or look brownish.
Discard about ½ cup of the Starter. The mixture will start to grow and you may need bigger bowl/jar.
Day 4: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.
Stir this mixture several times a day.
Discard about ½ cup of the Starter. It is normal to see considerable brownish bubbling.
You will probably start to see some bubbling on the surface.
Day 5: The Sourdough should be fermenting with bubbles on the surface. It will should have a nice sour
smell almost like a "Hop" or Malt Beer. It is now ready to be used for baking your bread. |
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Personal
Notes: |
Personal
Notes: How to keep your Sourdough "alive" for future use:
If you are not going to use all of the Sourdough Starter for a while, keep it covered in the refrigerator and "feed" it every 14 days with ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water..
When ready to use again, take it our of the refrigerator 3-4 hours before you need it so it can come to room temperature.
Sourdough yeast can be kept alive for years if you keep feeding it.
Here are 2 great websites with more info, photos and videos about making the Sourdough Starter:
nordicfoodliving.com/sourdough/ https://youtu.be/Ij2VMfH3vmU
* FYI: You can use any kind of All Purpose Flour to make Sourdough Starter (not just the Rye Flour I'm
using to make the Danish Rugbrod.
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