Traditional recipe for sourdough which can be used for many types of bread including the traditional Danish or Nordic rye bread. Sourdough is used instead of yeast and gives the bread a fantastic taste.
Recipe by NordicFoodLiving.com on February 12, 2015
Prep time: PT25M
Cook time: PT7200M
Total time: PT7225M
4.84 stars (6 reviews)
Rye bread sourdough
- In a bowl; mix 1 dl (1/2 cup) all-purpose flour, 1 dl (1/2 cup) rye flour and 2 dl (1 cup) water. Leave the bowl on the kitchen table without a lid.
- Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir in the mixture on a regular basis.
- Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir regularly
- Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir regularly
- The sourdough should now start to ferments, where small bobbles appears and the dough gets a nice sour smell. Make sure that you stir in the mixture several times a day. Sometimes the dough separates but that is ok - you just mix it together again. The sourdough is now ready to be used. You can keep it in a glass jar which has been cleaned with boiling water.