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.
Keyword: 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.
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.
Keep the Sourdough AliveIf you are not going to use the sourdough for a while, leave it in the fridge and feed it every 14 days. Just remember to take it out 24 hours before you need it and feed it with 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Then the dough should be ready again.If you use some of the dough on a regularly basis, just remember to leave some in the jar and then feed it from time to time. This will make sure that you always have some sourdough ready to be used. When you have some sourdough up and running it is not that vulnerable.