Sourdough bread was the first bread prepared by humans. The first information for sourdough dates back to 3700 BCE. Sourdough starter also know as wild yeast is amazing, it creates life to make a really delicious bread from what is basically flour and water.
Sourdough is known to be a difficult/complicated and tricky process to prepare, if I have to be honest I thought the same. I thought about this bread for quite a while, I was very interested in it but didn’t have the courage to make it. Now I think that there is nothing difficult about it, apart from the real love and attention you have to give it. I really believe it’s alive!
The whole process takes around 24 hrs, but don’t worry about that because the actual time involved pretty insignificant. If you are interested in making sourdough rye bread then you probably know the health benefits and the many reasons to choose it, not just a healthy bread. It is essentially a very healthy and nutritious food for the whole family.
More information about the health benefits of sourdough can be found on the “sourdough starter link“. Here are a few tips I can share with you for making your sourdough rye bread.
- The room has to be a minimum temperature of 21°C.
- The dough is very sticky and soft so use flour for your hands, water or a spatula so you can work a little easier. Don’t dust flour on the dough to try to make it less sticky, you will have problem when it tries to rise.
- Always use spring or filtered water to prepare the dough. The good bacteria in the dough doesn’t like the chlorine in tap water, you will have problems with the dough rising.
- Always cool your bread down on a wire cooling rack and only slice when cool.
Here I will give an example for time so you can see that it’s easy to make even if you are a very busy person.
- Activate the starter – Take out the required quantity from the fridge in the morning. Add 1 1/2 tsp flour, stir well and cover it with closing film (not tight) and leave it at room temperature (20-22°)
- When you come back from work 6-8 hours later start to make the sourdough following the recipe and the method.
- Leave it in the fridge overnight
- It will be good if the next day is your day off! Take the dough from the fridge. After 1 hour fold it and transfer it into the baking tray and leave it covered with a floured tea towel or foil for 4 hours at room temperature before you bake it.
- If you are working on the next day its fine – in the morning take the sourdough from the fridge, fold it a few times and transfer it into the floured baking tray. Cover with cling film or foil and pop it back in the fridge for final raising until you come home 6-8 hours later. It will however need to stay at room temperature for 1 hour before baking. Don’t forget to make a few cuts on the top to allow for even baking.
Good luck and feel free to write to me if you have any questions for the preparation, I will be happy to help and support you. I really believe that it’s important for people to eat healthy, to be happy, so it’s my pleasure and mission to support everyone who needs it.