Rye Bread Starter { Zakwas Żytni }
This bread starter can be used to bake rye sourdough bread or to make the very delicious Żur - rye flour soup, served with pieces of sausage and a hard boiled egg - my 10 year old’s personal favorite. As intimidating as it may sound, this is a very simple recipe. It will take you about 40 seconds a day for about 5 days.
You will need:
Rye flour
Water
A quart jar or other ceramic container
Place your jar in a large pot and fill with cold water until covered. Place on medium heat and let the water come up to a slow boil. Turn off and let cool. Take out when cool. Your glass is now ready.
With a clean utensil measure out and place in the clean glass (its ok if its a little wet) 5 tbs of rye flour and 5 tbs of previously boiled (but not hot) water. Mix well. Cover with a cheese cloth and leave on the counter.
24 hours later (day 1): add 5 tbs of rye flour and 5 tbs of boiled (not hot) water.
After about 24 hours it should look like this:
Day 2-4: repeat.
Don’t get turned off by the sour smell. The starter has to do it’s thing to mature.
On day 4 your starter is done.
You may bake with it right away, or store in the fridge with the lid on. It will store for ever. When you’re ready to bake, place on the counter top and let it come up to room temperature. After using some, add equal parts of rye flour and boiled (cool) water and leave on the counter for 24 hours.
Let me know below how it turns out, and if you tried baking the rye sourdough bread with it.
Na zdrowie!
Anna
