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Sourdough rye bread

  • Writer: Titti
    Titti
  • Dec 12, 2020
  • 3 min read

Updated: Dec 13, 2020

Sourdough bread is a bread made from sourdough starter (mix of water and flour) which is a culture of yeasts and beneficial bacteria (lactobacilli) that naturally occur in bread flour.

Sourdough, unlike other breads, contains lactic acid.

This acid neutralizes levels of phytates because it lowers the pH of the bread. This is important because lower phytate levels make sourdough more digestible and nutritious. Normally, in other types of bread, even if they contain essential mineral (such as calcium, magnesium and iron), their absorption is hindered by the presence of phytates. Furthermore, sourdough bread is prebiotic, thanks to the kind of fermentation produced by its bacteria and yeast. Prebiotics are nutrients important for gut health, as they feed the bacteria in the gut, improving digestion.

Sourdough bread has also a relatively low glycemic index compared to other breads. Good news right? 😊

The downside of the story is that you have to keep refreshing your starter for keeping it alive. It stays well in the fridge, and it normally takes 3-5 days to rise: this is when you can use it for baking and refresh to keep it going. If you do not need to bake, just make a refreshment, so your starter won’t die.

The other “negative” side (if you are not used to) is that when you are baking you need more time. Rising process is slower. But you just need to organise yourself a bit at the beginning and then it will come natural.

What I’m using today is the starter my mom makes few years ago!!!It is wonderful I know!!


Refreshment

Remove from your starter the dry parts. Weight what left. You need to add the same amount of flour and half of cold water. This will make a solid starter. For example, if my starter is 40 gr, I add 40 gr of flour and 20 ml of cold water. Mix with your hands and knead to shape a ball. Put in a air-tight container and let it growth in the fridge till next time

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Everything starts with a sourdough starter.

This is one I made few days ago and put in the fridge. Whenever I use the starter for baking, I always keep some for the fridge in order to carry on with it. About 40-50 gr is normally what I keep: to this I add the same amount of flour and half of cold water (so 40 -50 gr flour and 20-25 ml water). Mix with your hands and knead to shape a ball (like in the picture) Put in the fridge untill risen and ready to use.



Ingredients:

1° refreshment: 80 gr sourdough starter, 80 gr white flour, 40 ml cold water. Mix with your hands and knead to shape a ball. Place in bowl, cover with film cling and let it rest for 3-4 hours. You will have about 200 gr of starter.

200 gr starter

500 gr rye flour mixed (I used a mixture with mixed seeds already in it, such as linseed, pearl millet, barley)

4 gr salt

250 ml water + some ready to use if needed

Mix the ingredients and if the dough is to dry add some water: in my case I used only the 250 ml water. Now, work with your hands on a clean surface and with the help of some flour.

Shape your dough folding it like a book in every direction, until you get a smooth and firm ball. Let it rest covered with a wet towel and cover it with a bowl. Wait for 90 minutes and repeat. Repeat. Brush some oil in a plum cake pan, place the dough, cover with a wet towel and a dry towel. Put in the fridge overnight.

In the morning, bake at 200°C for 30 minutes, then at 170°C for 20 minutes without the pan.


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