Rye bread with sourdough tastes delicious, and many people are intimidated by making sourdough. This sourdough has been in my family for 5 years and is super easy to work with.
Recipe for homemade sourdough
Sourdough rye bread tastes great, and many people are intimidated by the idea of sourdough. Isn’t it something that needs to be fed every day and requires a “hotel” when you’re not at home? No – this sourdough has been in my family for 5 years and is super easy to work with. Every time we make sourdough rye bread, we set aside 300 grams before it goes into the oven and store it in the fridge. Here, it can last for about a month and doesn’t need to be fed or anything like that.
Now you have no excuse not to make your own sourdough rye bread. I recommend using this sourdough rye bread recipe along with the sourdough starter. https://gastrofun.dk/opskrift/hjemmelavet-rugbroed-surdej/
Servings: grams
Homemade Sourdough
Rye bread with sourdough tastes delicious, and many people are intimidated by making sourdough. This sourdough has been in my family for 5 years and is super easy to work with.
Ingredients
- 306 gram Buttermilk Organic
- 200 gram Rye Flour Coarse (or 200 grams)
- 3 gram Coarse salt
Instructions
- Mix buttermilk with rye flour and salt in a bowl/container.
- Cover the bowl with plastic wrap.
- Let it sit for 3 days at room temperature, and then it’s ready to use.
Notes
The sourdough can be used for these recipes: