Rye Bread with Sourdough Starter

For the Dampfl, mix 10 g of the rye flour and 100 ml of lukewarm tap water, cover with foil and leave at room temperature for two days.

Then add the next 10 g of rye flour and 100 ml of lukewarm tap water. Cover the mixture again with foil and let it stand for another 12 hours.

Then add the remaining flour and the remaining lukewarm tap water and knead everything together. Cover with plastic wrap and let stand for another 12 hrs.

Then check if the dough is fermenting enough. The fermentation time can be exceeded in any case, but never undercut.

The dampfl is ready when it looks just right, fluffy and full of bubbles.

Take about 80 g of this dampfl and put it in the icebox (screw jar) as a base for the next loaf. The basic mixture will keep for 8-12 days.

Add all the ingredients of the main dough to the remaining dampfl and knead vigorously to form a smooth dough. Cover this in a baking bowl with a sheet of plastic wrap and a paper towel and let rise in a warm place for about 60 min.

Transfer to a floured surface and knead vigorously until no longer sticky and smooth.

From the finished dough either arrange an elongated loaf or flour an elongated baking basket and fill it with the dough.

In any case, cover the shaped loaves with paper towel and leave to rise in a warm place for another 60 minutes (possibly longer, it should rise nicely).

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