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Bread baking  is not very complicated, but at the beginning may cause some problems. The basis is sourdough. Of course you can bake bread with yeast (faster), although it is worth try a sourdough bread: a healthier, tastier, longer stays fresh.

At the beginning you need sourdough:

Pour handful (can be more) of rye flour into perfectly clean jar (I use to rinse jar with hot water before). Add lukewarm good quality water  (can be boiled), mix well using wooden spoon (consistency of cream). After 12 hours, stir again. After next 12 hours, add handful of rye flour, water and mix. Repeat for several days.

For example:

  •  7.00 a.m. – add some whole rye flour, water and stir
  •  7.00 p.m. – stir
  • 7.00 a.m. next day – add some whole rye flour, water and mix
  • 7.00 p.m. – stir etc.

Repeat these steps for the next days to receive a sourdough starter in the appropriate quantity.

After several days sourdough should have apple cider vinegar smell, but not necessarily. If it isn’t stinky, should be OK. The optimum temperature for wild yeast production is 77-86 degrees F. I use paper towel to cover jars with sourdough (protects against dust). You can keep your sourdough starter in the refrigerator up to 7 days without “feeding”.

My sourdough will be 5 years in a couple months:-) Obviously, I treat my starter well 🙂

Whole dark rye flour
You need handful (or more) of flour
Ready to use sourdough starter
Sourdough starter

When Your starter is ready You can bake sourdough bread. For years I use a recipe for bread I found on the polish forum for vegetarian and vegan families.

You need:

  • about 1.5 cups of starter (because mine is mature and strong, I use about 1 cup)
  • add a cup of flour, a little warm water, stir (consistency of mud) and leave for several hours to rise (you can leave for night).

Note: Always leave some starter for the next bread baking (add flour, water, stir and put to the refrigerator)

1 cup of rye flour
1 cup of sourdough starter
Mix starter and flour
Add some water
Stir
Leave for a couple hours in warm place (it should rise)

After couple hours add:

  • 3 cups flour
  • lukewarm water (You need mud consistency)
  • approximately 2 flat teaspoons of salt (I use 1 teaspoon)
  • olive oil
  • whatever You like: black cumin, pumpkin or sunflower seeds, raisins, honey, caraway seeds etc.
Ingredients
Bread starter, honey, salt, olive oil
I added some water
and sunflower seeds
Yummy
Put bread into a mold and set aside to rise
White sourdough wheat bread and whole rye sourdough bread
White bread
Rye bread
Rye bread
White bread

Set aside to rise. Bake at 392 F for one hour (in the meantime spray water over your bread). I also spray bread with water before baking (It should help prevent crust breaking). White wheat always rises like crazy, bread with wholemeal flour is heavier, so it is generally smaller.

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