Seriously Old-Fashioned Sourdough Rye Bread

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


Sourdough starter

  • 300 g (10½ oz) rye flour, divided in two equal portions
  • 1 tsp


  1. Mix together one portion of the rye flour, the sugar, yeast, one portion of the water, and the yogurt. Cover the mixture and let it stand in a really warm place for 24 hours.
  2. Add the second portion of rye flour and the second portion of water, mix well, cover the dough, and let it stand in a warm place for another 24 hours. You should be able to smell a delicat