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For sour soup and bread - the rye starter allows you to prepare sourdough, both to cook sour soup and bake bread.Your own sourdough in less than a week - with our rye starter you can easily prepare y... more >
Do you want to make your own sourdough, but don't really know how to do it? This product is just for you! The special starter mixture will make the preparation of home-made sourdough really easy. Our rye starter will come in handy, if you want to cook sour soup or fancy your own sourdough baking. It will give you a characteristic, properly sour taste. Preparing sourdough has never been so easy.
Recipe for 2.5 litres of sour soup
Pour 2 g of sourdough starter into a jar and add 0.5 litres of lukewarm water. After 15 minutes, add 40 g (5 tablespoons) of whole grain rye flour and mix. Cover the jar with a cap and leave it at room temperature for 6 days, stirring daily. Caution! Do not close the jar tightly, because the fermentation processes taking place release gases. After 6 days, cook a vegetable or vegetable and meat broth, using your favourite spices. Add the sourdough to 2 litres of the broth, season with salt, marjoram, pepper and garlic to taste. The soup tastes best served with fried sausage and a boiled egg.
Recipe for rye bread
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 whole grain rye flour and mix. Cover the jar with a cap and leave it at room temperature for 2 days. After this time, add 50 ml of water and 50 g (6.5 tablespoons) of whole grain rye flour. Stir and leave for another 24 hours. After this time, put 100 g of the sourdough into a dish and mix it with 100 ml of water, 200 g of rye flour and 8 g of salt. After kneading, leave the dough for approx. 12 hours at room temperature. Then, shape a loaf or put the dough into a baking pan. Bake the bread for approx. 30 minutes at 220°C. Add 50 g (6.5 tablespoons) of whole grain rye flour and 50 ml of water to the remaining sourdough. Stir and leave to bake another bread, preferably in 1-2 days. If you do not want to bake bread right away, you can put the sourdough in the refrigerator for no more than a week, then bring it to room temperature and repeat the feeding process. The mixture of microorganisms contained in the sourdough produces the best aromas in a maximum of 3 processes.
Ingredients: Lactobacillus plantarum, Lactobacillus sanfranciscensis, Lactobacillus brevis, Saccharomyces cerevisae, rye flour, glucose