Traditionally, this rye bread would be made with a “starter,” which is usually a little bit of dough left over from the previous baking session. The starter is what gives the bread its delicious flavor and speaks to the characteristic Ukrainian preference for all things sour. For this particular recipe, the first step is to make this sourdough starter.
I like to add ground caraway seeds to the dough and dust the loaves with extra rye flour. There are no hard and fast rules when it c