Natural rye sourdough
4 servings
600 minutes
Natural rye sourdough is the foundation of traditional Russian bread baking with roots going back centuries. This living, natural starter allows for the creation of aromatic, rich bread with a unique tangy flavor and dense, airy texture. Preparing the starter is a ritual that requires patience and care since it is like a living organism that needs to be fed and maintained. The use of rye flour gives it a deep, rich taste while regular feedings help it retain its properties over time. This sourdough is perfect for baking homemade bread that is not only delicious but also healthy—rich in natural probiotics and enzymes that aid digestion. This recipe pays homage to the ancient traditions of Russian cuisine and the craftsmanship of bakers.
1
Mix water and flour. The resulting mixture should resemble thick sour cream. Cover with cheesecloth and place in a warm spot. Avoid drafts: like any yeast dough, the starter does not mix well with drafts.
- Rye flour: 100 g
- Water: 100 ml
2
The next day, add 100 g of water and 100 g of flour. I only use rye flour, but you can also make the starter with wheat flour. Mix everything well with a whisk or fork. Minimum technique — maximum results. The starter absorbs your energy and great mood! Leave it in a warm place.
- Rye flour: 100 g
- Water: 100 ml
3
Repeat the previous point on the third and fourth day.
- Rye flour: 100 g
- Water: 100 ml
4
On the fifth day, feed the starter again, divide it in half, and confidently start making bread. One part of the starter will go into the dough, while the other will serve you faithfully for as long as you keep feeding it. The ratios of water and flour can be reduced. The starter can be stored in the fridge, but I keep mine outdoors at room temperature. I regularly feed it and bake bread every three days.
- Rye flour: 100 g
- Water: 100 ml