I’m new at this sourdough bread thing and I’m still looking for the perfect flour combination. I started making sourdough bread inspired by my friends Marin and Suzana who’ve been doing a home made sourdough bread for years. I got the starter culture from them, as well as the original recipe which was my base for further development.
Sourdough bread is made from, well sourdough, starter culture filled with lactic bacteria, which you can try and make on your own.
- 250 g wholewheat flour
- 180 g rye flour
- 70 g regular wheat flour
- Mix the flours with 4 level tea spoons of salt.
- Add 3/4 of a cup of sourdough.
- Add twice as much water.
- Stir well.
- Transfer to a greased baking tray, cover with a cloth and leave overnight, or for 8 hours.
- Preheat the oven to 180 Celsius degrees, vent option. Put a little bit of butter/ghee over the top to get the crunchy crust and bake for 40 minutes.
It’s spongy and soft when warm, and gets a firmer texture when cool.
One of the advantages of sourdough bread is that it can last up to 5 days with no problem. It remains the same. Just cover it with a cloth.