Yield: Yields two loaves.
I’ve developed this recipe using a finely ground organic rye flour. If you use a different rye flour, use the same amount by weight and adjust the liquid in your starter. In most cases, you will have a coarser flour and will need to add less water. Start with about 1 cup of water and then go by feel: you want a mixture that holds its shape yet squishes easily between your fingers when you make a fist. You’re looking for a consistency similar to papier-mâché or the soft, silty sand at the edge of a lake when you mix the starter.
Make Ahead Tips
The leftover starters will keep for up to a week in the refrigerator.
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This authentic rye bread did not disappoint! The only change I made was to use my own aged starter which I've had for years. I will make again with a small amount of caraway seed as I love the flavor. Thanks David for a wonderful formula!
This is THE bread recipe I have been searching for for years! It is absolutely the closet thing to the bread I used to know in Germany..Thank you David for publishing it. I have referred many people to your website.Margo Nordstrom
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