Soured rye flour for Easter sour rye soup

31 Mar Soured rye flour for Easter sour rye soup

Soured rye flour is traditionally prepared just before Easter in Poland and it is  a main ingredients of Easter sour rye soup, recipe for which I will show in a couple of days. It’s easy to prepare, although a bit time consuming, but definitely worth giving a try.

Ingredients (1L)

1 cup of whole

wheat rye flour
3 cups of lukewarm water
5 grains of allspice
2  big bay leaves
2  – 3 big garlic cloves, peeled
5 black peppercorns
optionally: 1 tablespoon of rye sourdough bread starter – soured rye flour will be produced faster if adding it

Recipe

1.  In a big glass jar place whole wheat rye flour and lukewarm water and mix well
2. Add allspice, bay leaves, garlic, blach papper and rye sourdough starter if using it and mix everything well.
3. Cover, but not tighlty, preferably with a thick dishcloth so that air access is maintained and place in warm place for 2-3 days if you added rye sourdough starter or for 4-5 days if you didn’t add rye sourdough starter. Mix one or two times the soured rye flour on the first day of resting, but then leave it alone. Sour rye flour is ready when it has sour smell and taste.
4. When soured rye flour is ready, remove all spices and garlic, cover but not tightly to maintain air access and refrigerate for up to 2 weeks.