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Traditional Polish Sourdough Rye Bread Fermented with a Rye Starter (No Commercial-Yeast-Only Shortcut)
Step 1 of 11
Poland
12 hours 50 minutes
Serves 12
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Traditional Polish Sourdough Rye Bread Fermented with a Rye Starter (No Commercial-Yeast-Only Shortcut)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 11
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In a large bowl, combine 2 cups of rye flour and 1 cup of all-purpose flour.
Ingredients quick view
2 cups rye flour
1 cup all-purpose flour
1 1/2 cups water
1/2 cup rye starter
1 teaspoon salt
Tips quick view
For a stronger tang, let the dough ferment longer before baking.
Use a kitchen scale for precise measurements, especially for the rye starter.
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