Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
204b Finnish Sour Rye
4 cups starter from first proof
1/4 cup warm water
2 tsp salt
4 cups rye flour
1 1/2 - 2 cups white flour
Mix starter, water, salt and rye. Add white flour to form a stiff dough.
Knead until smooth. Divide dough in half. For western Finland style loaves,
shape into balls and flatten until 1 inch in height and 8-10 inches in
diameter. Make a hole about 2 inches in diameter in the center. For
eastern Finland style loaves, form two rounded loaves. Prick loaves with
fork and let rise about 2 hours. Bake at 375 for 45 min.
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Tags
food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
