Sourdough Starter for Ruisleipä
Making a starter is the only way to produce an authentic flavour when making ruisleipä and it is the heart of the bread. It should be made two days before you want to bake your bread. So precious is a starter, that my mummo brought hers with her all the way from Finland when they immigrated to Australia in the 70's.
Makes about 2 cups
What you need
1/2 cup of milk or water
1/2 cup rye flour
what to do
Place the flour and milk or water in a bowl and give it a good whisk.
Let the mixture stand, uncovered, in a warm sunny place until the mixture begins to bubble and has a pleasant sour odour.
At this point you can use the starter for making your bread dough, or refrigerate it for later use.
tips
Make sure to save 1/2 a cup of your bread dough for subsequent bakings.