Rye sourdough starter

Rye sourdough starter

By
From
Scandinavian Baking
Photographer
Columbus Leth

This is to make Danish-style rye bread. Sometimes, it starts to turn mouldy before it begins to ferment. If that happens, you have to start all over again. But don’t despair! It happens to all of us, often if the kitchen is too cold.

Ingredients

Quantity Ingredient
350ml buttermilk
200g stoneground rye flour

Method

  1. Mix the buttermilk and rye flour, cover and leave at 22–25°C for two to three days. When small bubbles start appearing, along with a bit of a sour smell, it is fermenting and ready to be used.

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Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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