Dried rye sourdough starter

The recipe is taken from the book "Encyclopedia of Bread. 80 Bread and Baking Recipes" by Eric Kaiser, published by Bombora.

The recipe is taken from the book "Encyclopedia of Bread. 80 Bread and Baking Recipes" by Eric Kaiser, published by Bombora.

Wheat-rye focaccia is a fragrant and airy baked good from sunny Italy. Its history dates back to ancient times when shepherds and peasants baked simple flatbreads over an open fire. The blend of wheat and rye flour gives focaccia a rich, slightly sweet flavor with a hint of tanginess from the sourdough. The crispy crust with tender crumb is perfectly complemented by oregano and sesame seeds, creating a magical bouquet of aromas. This baked good is versatile: it pairs well with olive oil, cheese, sun-dried tomatoes, or aromatic wine. Focaccia can be enjoyed on its own or as an accompaniment to an exquisite dinner. Its cozy taste and simplicity of preparation make it a favorite dish for family evenings and gatherings with friends.

From a dietetics point of view, whole grain flour is many times healthier than regular finely ground white "Extra" flour: it preserves the germ and shell - the most valuable parts of the wheat grain in terms of fiber content. In terms of taste, such buns may not be as fluffy and airy, but they have some kind of captivating feeling of naturalness: the color of unbleached linen, with a dense crumb and elastic crust, they declare right from the doorway that this is not industrial bread, but the result of manual labor. And baking them is no more difficult than regular white donuts.