Sourdough Rye Bread

I craved tangy rye bread long before I started working with sourdough—or discovered a meatless Reuben. Get sourdough and vegetarian recipes at TwiceasTasty.com.
I was on a mission to make a tangy rye bread long before I started working with sourdough. It all began when I arrived in St. Petersburg, Russia, on one of the coldest days on record. I’d just come from Norway, where I’d fallen in love with gjetost, a whey-based goat cheese that’s the color of caramel, has the richness of fudge, and melts on your tongue. Before leaving the country, I splurged on a log so large you can’t find it in the States. It was usually served with dry crispbread in Norway. Once I was settled in Russia, I discovered my favorite pairing for the cheese: Russian black bread.

The rye bread I ate in Russian bore little resemblance to what’s typically labeled “Russian rye” in America: no instant coffee, no cocoa powder, no caraway, no corn syrup. It was simply flour, water, and salt, all leavened with a sponge or starter. In other words, a sourdough bread. The problem was getting a recipe. Bread was subsidized when I was in Russia; a rye loaf cost 33p (about $1), and no one I met in the city was making it at home. The bakers where I bought my bread clearly thought I was a crazy American when I asked for the recipe: they started spouting ratios I could barely understand that seemed to start with about 50 pounds of flour.
Learn to make Sourdough Rye Bread and Gorgeous Grilled Cheese

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2nd Annual Sourdough Giveaway

I’ll be giving away sourdough starter through January 31, 2019. Learn more at TwiceasTasty.com.
Happy 2019 from Twice as Tasty! January is Sourdough Month here on the blog, and last year’s Sourdough Giveaway Experiment was so successful that I’m making it an annual event.
Keep reading to get in on the 2nd Annual Sourdough Giveaway

The Sourdough Giveaway Successes

As the first Twice as Tasty Sourdough Giveaway Experiment comes to a close, there’s only one word to describe it: success. Read more about the experiences of new sourdough bakers. (Photo by Vicki Faulkner)As the first Twice as Tasty Sourdough Giveaway Experiment comes to a close, there’s only one word to describe it: success. When I announced that I would be sharing my sourdough starter for free, people immediately began sending me their SASEs and joining in the project. When I extended it a second month, even more envelopes requesting sourdough began to appear in my mailbox. Many of the new proud owners of a sourdough starter have been sharing their experiences and photos with me over the last month. I’m excited to share some of these with you and show you how easily new bakers took to their sourdough starter.
Read more about the experiences of new sourdough bakers

Sourdough Excuses

Whatever your excuse for not baking with sourdough, it likely doesn’t apply to the way I care for and use sourdough starter. Read more about why you can—and should—bake with sourdough.
After I started blogging about sourdough, people began telling me how they’ve always wanted to bake sourdough goodies—and why they can’t. The excuses started piling up in earnest when I launched the Sourdough Giveaway Experiment last month. Although I’ve been busy sharing my own starter for free, far more people have told me they won’t be joining the party.

Many excuses seem valid, but they don’t apply to the way I advocate caring for and using sourdough starter. So I’m kicking off this year’s Sourdough Month at Twice as Tasty by debunking a few of the most common myths about baking with sourdough. I’m also extending the offer of free sourdough starter through January. I’ll be sharing new sourdough recipes all month, so check out the current collection of sourdough recipes, drool over the latest treats, and get your free starter.
Read more about why you can—and should—bake with sourdough