Rye sourdough is nothing more but rye flourđž and waterđ§ But donât be deceived by the two simple ingredients into thinking that making a sour dough is not a big deal. Time đ and right temperatur are equally important factors Combining it all together into sourdough successfuly is a big deal. After all, it is ââhimââ, that makes the magic happen.
It takes only a few days to make the first sourdough , but the best sourdough is like a good wine â it gets better with age My breads are baked with a sourdough I made in 2017.
The famous wild yeast and Lactobacillus bacteria are created naturally during the flour and water fermentation proces of making sourdough. They are an ideal means to ââliftââ bread dough without the need to add other, often artificial, rising agents.
Bread with rye sourdough does not require any preservatives because the sourdough keeps it fresh for several days. The absence of preservatives adds to sourdough bredâs unique taste and aroma Above all , sourdough and bread made with it have many health benefits (see rye bread)
