Danish Rye Sourdough Starter Culture

A fiber-rich sourdough variety originally from Denmark, our Danish Rye makes a great addition to your Smorgasborg!

Danish Rye, AKA Rugbrød (meaning rye bread), is a dense and delicious treat that's widely popular in Denmark and Scandinavia. It's commonly used for Smørrebrød - a buttered open faced sandwich found at Smorgasbords. Packed with fiber & nutrients, Danish Rye tends to be very dense and usually includes cracked grains & seeds.

You will receive: 1 packet Danish Rye sourdough starter & instructions

You will need:

• quart canning jar or other glass jar
• coffee filter or paper towel to cover jar, and elastic
• band to secure cover
• wooden or plastic spoon
• rye flour (dark or light)
• water (room temp- filtered, spring or well water is ideal)
• 1 packet Danish Rye sourdough starter culture

Activating your starter culture:

1. Put 1/4 cup water into jar. Sprinkle Danish Rye starter culture over water, and allow to sit for a few minutes to soften. Stir until well mixed. Add 1/4 cup flour, mixing well to incorporate. Cover the jar & secure with elastic band.
2. Allow to culture at room temperature (68 to 74° F is ideal) for 24 hours. Choose a draft-free spot, out of direct sunlight. Stirring again once or twice during this first 24 hours will help get things going.
3. After 24 hours, "feed" your starter with 1/8 flour and roughly 1/8 cup water (enough to make a thick pancake batter-like consistency). Stir well to incorporate. Allow to culture as before. Continue to feed 1/8 cup flour & water daily (feeding can be divided into two 1/16 cup feedings to help encourage activity & avoid stagnation). In a few days you should start to see tiny bubbles on the surface. This means your culture is "waking up". Soon after you should see more activity, especially when stirred. This can take several days, depending on the temp and density of flour used. Once you've got some bubbles, you're ready for action!
4. When your starter is activated, continue with once or twice daily feedings of roughly equal parts flour & water. Frequent feedings will keep your starter active and will increase volume more quickly for baking (amounts needed depend on your recipe). As you use your starter in recipes, always remember to reserve some back for your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. If it will be awhile until you use it, store it in the refrigerator in a covered jar or container. This will put your starter to "sleep", requiring less attention until you're ready to use it again. While refrigerated, feed your starter weekly to keep it happy.

Reviving refrigerated starter:

1. Remove sourdough starter from refrigerator. Feed the starter with roughly equal parts flour & water (about 1/3 of the volume of your starter). Mix well to incorporate. Cover with coffee filter & secure with elastic band.
2. Place in a warm spot for 12 to 24 hours. During this time you should begin to see bubbles, as your starter awakens.
3. Feed the starter again, and let sit for 6 to 12 hours. You should now have a lively starter again. All that is left to do is build it up to the quantity you want for your recipes with once or twice daily feedings.

Ingredients:

organic rye flour, sourdough bacteria

CONTAINS WHEAT

non-GMO, organic, reusable, vegan, vegetarian