As some might have noticed, the Danish chef and entrepreneur Claus Meyer has opened a restaurant / food hall in New York. The food is the best Nordic food you can imagine, and of course have cold cuts (smorrebrød) on the menu as well. Here is a link to the website and a video with Claus Meyer where the concept is explained. http://meyersusa.com/
And notice that Claus says in the video
“Rye bread is everything. But a good rye bread is very difficult to find”.
You eat on rye bread or wheat bread with meat stock aspic, radishes, salt and pepper.
I have even smoked some myself. You can see that one the picture here.
I would like to serve you with best content possible. But I dont know what you miss. So please write here if you want more recipes of bread, of smørrebrød of smoked food or any other Danish food. Or if you want more HowTo videos or less or more nice pictures or more pictures of my kids or…..
So please write me!
I really have to share this, simply because it is so bizarre. Some women found out that special female body fluids can be uses just like yeast, and also to make you own very personal (private) sour dough.
The article is in Danish, but I guess you get the picture anyhow 🙂
I think I just stick to my normal recipe!
Note: This link is not for children!
The bread is very dense as you can see at the picture. Usually it filled with small holes spread evenly throughout the loaf. But this time it is not. Why?
The first explanation is that it would not rise. I waited more than two full days with the dough in the form an nothing happened. So then I (because my wife was pushing me to get the bread ready 🙂 ) decided to bake it anyway. I thought that it would might rise some in the oven. But not it stayed flat as pancake 🙂 .
So why didn’t it rise then? Well when I started up the bread I saw that the sourdough had a think molded layer on top that looked so bad that it had to go out. So from that point a had no way to make the bread sour and get it to rise, like I normally have. But I thought that I also just could let the first dough for the rye bread stay out in room temperature for a day more than I normally do.
The plan proved to be a bit too optimistic. Only a very few bubbles showed after 2 days and I thought that it was good enough. So I went to the last step and added the rest of the rye flour and put it into the forem. And then as mentioned, nothing happened what so ever. But the taste turned out to be fine though.
So lesson learned: always use a prober sourdough for your rye bread. Don’t cut corners if your sourdough is dead.