Rukkijuuretise valmistamine

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A true rye bread begins with a perfectly crafted sourdough starter. This recipe requires patience, but the process is straightforward. Begin with your favorite rye bread and embark on a journey to create your very own starter!

Ingredients

🍞 100g slice of rye bread Leibur
🌊 200ml lukewarm water
🌾 100g whole rye flour

Instructions

1- Day 1:

• Preparation: Crumble the slice of rye bread (preferably Leibur) into a clean, large glass jar or bowl.
• Mix: Add 100ml lukewarm water and 50g whole rye flour. Stir everything together until well combined.
• Rest: Cover the jar loosely with a cloth or plastic wrap and let it sit at room temperature for 24 hours.

2- Day 2:

• Refresh: Stir the mixture, then add another 50ml of lukewarm water and 50g of whole rye flour. Mix well.
• Rest: Cover again and leave at room temperature for another 24 hours.

3- Days 3-6:

• Feeding the Starter: Each day, discard half of the starter mix. To the remainder, add 50ml of lukewarm water and 50g of whole rye flour. Mix thoroughly.
• Rest: Continue covering and allowing it to sit at room temperature for 24 hours each day.

4- Day 7:

• By this time, your starter should be bubbly and have a slightly tangy aroma. It's now ready to use in your favorite rye bread recipe!

Prep Time: 10 minutes
Cook Time: 7 days (total fermentation)
Total Time: 7 days
Servings: Makes enough starter for one large loaf or several smaller loaves of rye bread.
Calories: 80 per serving of starter
Proteins: 2g
Fats: 0.8g
Carbohydrates: 16g
Equipment: Levi's Glass Jar, Wooden spoon for stirring, Measuring cup and kitchen scale, Cloth or plastic wrap

Cooking Tips

• Keep your starter in a warm place, ideally between 21°C - 24°C (70°F - 75°F), to encourage fermentation.
• Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit fermentation.

#ryebread #sourdough #homemade #traditional #baking #fermentation #leibur

Leibur: https://www.youtube.com/@leibur

#leibur

Homemade Rye Bread Starter