Sourdough

Here are the best tips for getting a sourdough starter going. Start with an organic, preferably stone-ground, rye flour and check that it’s not too old. During summer, temperature is rarely a problem, but during colder seasons you should make sure to find a spot that’s a bit warmer than normal room temperature, ideally up to 25°C (77°F). Check, for example, in the cabinet above the fridge - it’s usually warmer there. And finally - have patience. Even though on paper it should only take 4-5 days, it can take up to a week before your sourdough starter is ready. ...

Enriched sourdough toast bread. Makes 3 loaves in 1-liter pans, or 2 loaves in 1.5-liter pans. Ingredients Original 800 g Göland country wheat, or special wheat flour (vetemjöl special) (13 dl) 560 g water (5.5 dl) 240 g sourdough starter 16 g unrefined fine sea salt 48 g raw sugar or granulated sugar 80 g butter 32 g milk powder sesame seeds, for topping Variant with oats 800 g wheat flour (13 dl) 560 g water (5.5 dl) 240 g sourdough starter 16 g unrefined fine sea salt 30 g raw sugar or granulated sugar 100 g butter 200 ml rolled oats (2 dl) sesame seeds, for topping Instructions The times below are an example – the important thing is that the dough gets to rest for a total of about 6 hours. ...