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Sourdough Rye
Chleb żytni na zakwasie
— 27 Comments

  1. And don’t waste money on buying a sourdough starter from any specific location. There are many that make claim that a starter is from the San Francisco bay area or Pennsylvania Dutch, etc… the facts may be true but within a short while your sourdough yeast culture WILL adapt to your local environment. Old yeast die and new yeast will take over as soon as you open a container. Sourdough is created by using naturally occurring AIRBORNE yeast. In fact, you can easily make your own in a matter of days. Once you introduce it to the air AND water from your local environment your local yeast culture will become take over and become localized and it will happen quickly.

  2. I just proved that freezing bread leaves it fresh when thawed at room temperature. I froze one of the loaves and then last night I cut it in half to thawed it over night. I put the other half back in the freezer. By morning the crust was not as crusty but still chewy. The inside of the loaf was so soft and flavorful just like the 1st day of baking. Makes the perfect rye toast. mmmm mmmmmmmmm

  3. I forgot to upload the pic… This is my sourdough starter that I have sitting idle in the fridge. Even though it’s in a cold place the yeast and the (good) bacteria are still active as seen by the bubbling. You can even make your own by easily using the naturally available yeast and lacto-bacillus in the air we breath daily.

  4. As seen on the blog, here is pics of my starter which is left from the original, I have another container of a rye sourdough starter which I used for the above recipe. You just keep it in the fridge until you are ready to use it again or feed it once a week. When you feed it, instead if throwing away the half you remove, this is when you give it away to someone you know would some to bake with.

  5. Once you have a good starter, you keep it working for you for years, share it with a family member or a friend you know who bakes. The one I purchased is validated to be from an original starter from New England, over 270 years ago. You can make muffins or pancakes with this starter or donuts or a sourdough white bread. If you have the time to wait for the rising times, you don’t need commercial yeast at all.

  6. So, I ask you all, don’t dismiss a recipe just because it looks difficult but, go to the SlavicCooking.com blog, print out the recipe, read all my notes, get in that kitchen, and start baking. The only thing that takes longer than a normal baked bread is buying or making your own sourdough starter and make it vibrant.

  7. When anyone goes to the blog and looks at the recipe it may look scary but I included a lot of steps to help others who are a novice as I am. Unless you watch someone doing this or watch a number of videos… and I mean a lot… it will need to be seen on paper the long way. I hope I did that.

  8. Looks so good. My grandmother and mom made everything, even homemade jelly donuts but they never made rye bread. They made the Polish bread and cookies, now i feel like i was deprived as a child – NOT.

    • Two rising; first about 90 mins & second about 45mins… baking was only 40 mins. For the other times click on the original picture and check out my blog post with the full detailed recipe including more picture on a slide show and an instructional video I included from YouTube.

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