Wednesday, July 6, 2011

Sour dough rye


I baked sour dough ryebread. It takes three days to get the dough going sour at first. I use plain yogurt for the root. Oh, the result is amazing. Mouth watering!!!

4 comments:

Thérèse said...

I must admit the "sour" part is not my cup of tea but it looks delicious.

Debra Owen said...

and..... the recipe is???? plz share ;-)

Karoliina Urso said...

Here is a link for a good recipe. I use however, plain yogurt in place of milk for the starter.
http://cookingasprocrastination.wordpress.com/2011/04/14/finnish-rye-bread-revisited-ruispala-style-bread/

Debra Owen said...

thx for the recipe. will give it a go ;-)

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