Name: Homemade żurek in sourdough bread
Ingredients: 2 g rye sourdough starter for bread and żurek; 0.5 L lukewarm water; 40 g wholemeal rye flour; vegetables for broth; optional: meat for broth; your favorite spices; optional: sausage, egg; 6 g rye sourdough starter for bread and żurek; 250 ml water; 150 g wholemeal rye flour; 200 g rye flour; 8 g salt

Homemade żurek in sourdough bread

Dishes

2022-03-28

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Ingridients:

for żurek:

2 g rye sourdough starter for bread and żurek
0.5 L lukewarm water
40 g wholemeal rye flour
vegetables for broth
optional: meat for broth
your favorite spices
optional: sausage, egg

for bread:

6 g rye sourdough starter for bread and żurek
250 ml water
150 g wholemeal rye flour
200 g rye flour
8 g salt

Want to make your own homemade żurek served in bread, but not quite sure how? A specially formulated starter blend will make preparing a homemade starter for both żurek and bread really easy. It will give you the characteristic, properly sour taste that will delight your loved ones! One product—two possibilities, so don’t wait—invite it into your kitchen!

Recipe for 2.5 L of żurek

Preparation:

Pour 2 g of sourdough starter into a jar and add 0.5 L of lukewarm water. After 15 minutes, add 40 g (5 tablespoons) of wholemeal rye flour and mix. Cover the jar with a lid and leave at room temperature for 6 days, stirring daily. Note: Do not seal the jar tightly, as the fermentation processes produce gases. After 6 days, cook a vegetable or vegetable-and-meat broth with your favorite spices. Add the sour starter to 2 L of broth, season to taste with salt, marjoram, pepper, and garlic. It tastes best with pan-fried sausage and a boiled egg, served in freshly baked sourdough bread.

Rye bread recipe

Pour 6 g of sourdough starter into a jar and add 50 ml of water. After 15 minutes, add 50 g (6.5 tablespoons) of wholemeal rye flour and mix. Cover the jar with a lid and leave at room temperature for 2 days. After this time, add 50 ml of water and 50 g (6.5 tablespoons) of wholemeal rye flour. Mix and leave for another day. After that, take 100 g of starter into a bowl and mix with 100 ml of water, 200 g of rye flour, and 8 g of salt. After kneading, leave the dough for about 12 hours at room temperature. Then shape a loaf or transfer the dough to a tin. Bake the bread for about 30 minutes at 220°C. To the remaining starter, add 50 g (6.5 tablespoons) of wholemeal rye flour and 50 ml of water. Mix and leave until the next bake, preferably for 1–2 days. If you do not want to bake the bread right away, you can store the starter in the refrigerator for up to a week, then bring it to room temperature and repeat the feeding process. The microbial culture in the starter produces the best aromas for up to 3 feedings.

...because homemade is better!