Prep Time: 10 minutes
To make a Rye bread you also need a sour dough.
- 2 spoons white flour
- 1 spoon rye flour
- 5 spoons water
Mix all the things well. If the dough is too thick then add more water.
The appearance should be like oatmeal.
Leave it in the fridge for 2-3 days until you see that bubles have appeared. Then it is ready for use.
When you use it take only half of the content. When the bread dough is finished you then take some of that dough and put that back to the rest of the sour dough. Then put it back in the fridge and it is ready for next time.
To keep the sour dough alive you need to use it and feed it at least ones every 2 weeks. If it starts to smell like acetone then it is too old and can’t be used.
Read more about sourdough
If you want to read more about sourdough what it is and how it was invented you can read more about at www.exploratorium.edu
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