Scandinavian Baking Recipe: Rye Sourdough Starter
Scandinavian Baking Recipe: Hone your skills in the art of bread-making with this tasty rye bread starter
Scandinavian Baking Recipe: Rye Sourdough Starter
What started out as a love of home baking for her son turned into Trine Hahnemann’s career. Her latest book, Scandinavian Baking, features a host of delicious triple-tested recipes for cakes, cookies, cream buns and Danish pastries, interspersed with fascinating titbits of information about baking traditions in Scandinavia.
This challenging bake will help you hone your skills in the art of bread-making.
Rye Sourdough Starter
This is to make Danish-style rye bread. Sometimes, it starts to turn mouldy before it begins to ferment. If that happens, you have to start all over again. But don’t despair! It happens to all of us, often if the kitchen is too cold.
INGREDIENTS
350ml buttermilk
200g stoneground rye flour
METHOD
Mix the buttermilk and rye flour, cover and leave at 22–25°C (72–77°F) for two to three days. When small bubbles start appearing, along with a bit of a sour smell, it is fermenting and ready to be used.
Recipe extracted from Scandinavian Baking by Trine Hahnneman (Quadrille Publishing, Hardback £25)
This challenging bake will help you hone your skills in the art of bread-making.
Rye Sourdough Starter
This is to make Danish-style rye bread. Sometimes, it starts to turn mouldy before it begins to ferment. If that happens, you have to start all over again. But don’t despair! It happens to all of us, often if the kitchen is too cold.
INGREDIENTS
350ml buttermilk
200g stoneground rye flour
METHOD
Mix the buttermilk and rye flour, cover and leave at 22–25°C (72–77°F) for two to three days. When small bubbles start appearing, along with a bit of a sour smell, it is fermenting and ready to be used.
Recipe extracted from Scandinavian Baking by Trine Hahnneman (Quadrille Publishing, Hardback £25)
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