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You can see how to make a tasty and crispy rye bread with sourdough here. Recipe for the sourdough: Type rye flour 960 1st day 150g rye flour, 150-160g water 2nd day 150g rye flour, 150-160g water 3rd day 150g rye flour, 150-160g water Bread dough: Take 2-3 tablespoons of the sourdough and put it in the fridge (see video) in the rest of the sourdough 400g rye flour 2.5 tsp salt Sourdough starter (store in the fridge for about 1 week - then feed with flour) for the next bread mix with about 400g rye flour and 400g water and after about 12-24 hours you can make bread with it again