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Rugbrod - (Danish Rye Bread) - SOURDOUGH STARTER Recipe

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This recipe for Rugbrod - (Danish Rye Bread) - SOURDOUGH STARTER is from Flynn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
All-purpose Flour
(* NOT self-rising flour)
Rye-Flour
Water
Directions:
Directions:
To make the Wonderful Danish Rye Bread - you have to start 5 days early to make Sourdough Starter !!
It is VERY easy - but needs 5 days for the sourdough "yeast" to grow Here's how to do it:

Use a large bowl or a 1-2 quart "Mason" like jar. All preparation is done at room temperature.
You should very loosely cover the top of jar after day 2.

Day 1: In a large bowl/jar, mix 1 dl (½ cup) All-Purpose Flour; 1 dl (½ cup) Rye Flour; 2 dl (1 cup) water.
* Must be de-chlorinated water
Leave mixture on the kitchen counter without a lid.
(oxygen brings natural airborne bacteria to begin to "breed" the Starter)

Day 2: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.
Stir this mixture regularly (every few hours). Cover very loosely.
Discard about ½ cup of the Starter.
You may begin to see some bubbling on the surface each day. This is yeast growing activity.

Day 3: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.

Now that you have the sourdough yeast made ....go to the Danish Rye Bread recipe and bake some !!
Stir this mixture several times a day. Batter may separate or look brownish.
Discard about ½ cup of the Starter. The mixture will start to grow and you may need bigger bowl/jar.

Day 4: Add ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water.
Stir this mixture several times a day.
Discard about ½ cup of the Starter. It is normal to see considerable brownish bubbling.
You will probably start to see some bubbling on the surface.

Day 5: The Sourdough should be fermenting with bubbles on the surface. It will should have a nice sour
smell almost like a "Hop" or Malt Beer. It is now ready to be used for baking your bread.
Personal Notes:
Personal Notes:
How to keep your Sourdough "alive" for future use:

If you are not going to use all of the Sourdough Starter for a while, keep it covered in the refrigerator and "feed" it every 14 days with ½ dl (¼ cup) All-Purpose Flour; ½ dl (¼ cup) Rye Flour; 1 dl (½ cup) water..

When ready to use again, take it our of the refrigerator 3-4 hours before you need it so it can come to room temperature.

Sourdough yeast can be kept alive for years if you keep feeding it.

Here are 2 great websites with more info, photos and videos about making the Sourdough Starter:
nordicfoodliving.com/sourdough/ https://youtu.be/Ij2VMfH3vmU

* FYI: You can use any kind of All Purpose Flour to make Sourdough Starter (not just the Rye Flour I'm
using to make the Danish Rugbrod.

 

 

 

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