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Richard in Cincy

Bavarian-Czech Sourdough Rye Starter and Recipe

Veteran Member
5237 posts
Joined: Dec 12, 2005


Posted to Thread #30500 at 3:42 pm on Sep 17, 2018

Sourdough Starter (a.k.a. "The Sponge")

1 tbl. milk
1/2 cup water
1 tsp vegetable oil
1/2 tsp. active dry yeast
1/2 tsp. salt
3/4 cup all purpose wheat flour

Combine water, milk, and oil. Bring to a boil. Let cool to lukewarm. Stir in yeast and leave for 10-15 minutes or until it begins to froth.
Stir in remaining ingredients.
Place in glas or ceramic bowl and leave uncovered at room temperature for 5 days.
Stir twic a day (to avoid crusting) and cover at night.

Starter should have a yeasty but not a sour smell.
Sometimes liquid separates, stir it back in when you stir..
When ready, put the starter into a glass jar and store in the fridge until required to make bread, or proceed with the recipe.


Bavarian-Czech Sourdough Rye

3/4 cup sour dough starter
1 1/4 cup warm water
1 tsp sugar
2 3/4 cups plus t tsp. whole-meal fine rye flour
1 3/4 cups coarse rye meal (I grind whole rye berries or I place the berries in water for a couple days to begin to sprout, then grind them up)
1 tablespoon salt
2 tablespoons molasses
2 tablespooons caraway seeds
2 tsp. cornstarch

Mash the sourdough into a bowl with 5 tbls of warm water then mix in t tsp sugar and t tsps of the rye flour.
Cover and leave in a warm place overnight or for a minimum of 10 hours to ferment.

The next day, combine 1 1/4 cups coarse rye meal with a further cup of fine rye flour and 2/3 cup of warm water.
Mix this into the dough, cover, and leave in a warm place overnight or for a minimum of 10 hours.

Now add to the mixture that has stood for a minimum of 20 hours, 2 cups fine rye flour, 1/2 cup coarse rye meal, 4 tablespoons of warm water, salt, molasses, and caraway seeds.
Mix well togehter, then turn out onto an oiled surface and knead well (kitchenaid and dough hook works fine).

Shape into a ball, place in an oiled plastic bag and leave in a warm place overnight or for a minimum of 10 hours.

In the morning, shhape the dough into a round loaf.
Place on a greased baking sheet (I use parchment).
Brush the top with water, then cover with oiled plastic wrap.
Leave in a warm place for 1 -2 hours, or until the dough has risen and feels springy when lightly pressed with your finger.

Brush the loaf with a starch glaze made by creaming 2 tsp. cornstarch (or potato--more authentic) with 2 tsp cold water in a cup.
Stir in enough boiling water to thicken and clear the mixture.

Bake toward the top of a hot oven at 425F for 30 minutes.
Brush with the glaze again, reduce the temperature to 350F, transfer to the center shelf, and continue baking for about 20 minutes or until the loaf sounds hollow when the bottom is tapped. (I bake to internal temp of 195F).

Wrap the hot loaf in a clean dish towl and place on a cake rack to cool.

Before shaping your loaf, reserve 3/4 cup of the dough, place in a jar in the fridge for your next baking if you'd like to continue making rye sourdough.

I absolutely love this bread. This is as close as I've ever come to baking a real central European style sourdough whole grain rye bread.
It is a very heavy bread, don't expect the fluffy grocery store "rye" breads.
If you've eaten breakfast in a Gast Zimmer or Pension in Austria or Germany, and really liked the heavy dark brown slice bread at breakfast, this is your recipe.

This makes amazing griddled toast: butter-skillet. Also regular toast.

I love to spread it with cream cheese and top it with smoked salmon or spread with sharp mustard and top it with good ham and Emmentaler.
Add a soft-boiled egg and some fruit, joghurt, and/or cheese and you have a fine German Frühstuck.

Link Pic is the bread sliced thin, spread with dill-mustard butter, layered with smoked salmon, rounds cut out with a cookie cutter, garnished, and painted with aspic for an authentic Viennese Canape.
The scraps are either eaten as a reward for your efforts, or add more cream cheese and puree in a food processor for a cracker spread.

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