Acquiring Food During a Pandemic

[tomh009]

I've tried making a sourdough starter before, but I just don't make bread often enough to make it worthwhile. I think you are also properly supposed to make a rye-specific starter as the culture that is optimal for rye grains is different than a wheat culture. On the other hand, this recipe doesn't use a sourdough starter at all. I'm skeptical the end result would be correct, but the picture looks pretty much spot on.

You can apparently make a rye sourdough starter from Finncrisp, and probably also from Wasa. It's in my plans but I have not tested yet.

You may want to use Google Translate on this.
https://www.kodinkuvalehti.fi/artikkeli/...eipajuuren