Description
This card has the recipe in Finnish!
Rye bread is the most popular bread in Finland and we eat it the most in the world. It has been voted Finland’s national dish. Baking rye bread takes time and the instructions are long, so there are two different versions of the cards, in Finnish and translated into English…. and yet the recipe did not fit the instruction for making the starter, so here it is!
Rye sourdough starter day 1
20 g rye bread (without crust)
1 dl lukewarm water
0,75 dl rye flour
20 g rye bread (without crust)
1 dl lukewarm water
0,75 dl rye flour
Starter day 2
0,75 dl lukewarm water
0,75 dl rye flour
0,75 dl lukewarm water
0,75 dl rye flour
Day 1 evening
Crumble the bread into a bowl, add water and stir in the flour. Leave the lid on the bowl open and let it stand at room temperature overnight.Day 2 morning
Crumble the bread into a bowl, add water and stir in the flour. Leave the lid on the bowl open and let it stand at room temperature overnight.Day 2 morning
Add water to the bowl and whisk in the flour. Let stand until the next morning covered with an open lid. The dough starter is ready when it bubbles and smells sour. Later the starter is taken from the finished dough, which develops its taste. It can be frozen, in the refrigerator it will keep for a couple of weeks.
