The Fresh Loaf

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Rugbrod mix with my own sourdough starter

Saltfish's picture
Saltfish

Rugbrod mix with my own sourdough starter

Bought this Danish Rugbrod mix online - 

I would like to use this with my home sourdough rye starter, which is established and produces good results.

Can anyone give me advice on how they would go about it? Most Rugbrod recipes online start from scratch, not with a premixed flour mix - I don't read Danish so here are the instructions translated by Google translate app:

And the ingredients - I noticed that there is already dried sourdough but I assume this is not active and for flavour only, as their recipe involves yeast

So how would I alter the recipe to use my own sourdough starter? Also, I'd quite like to add dark beer, and maybe flaxseeds - which don't seem to be in this mix...any Danish breadheads here?

semolina_man's picture
semolina_man

If yes, then make the recipe with no changes.  So far you want to use your own starter, beer and flaxseed.  It seems to me like multiple opportunities for results other than intended.

Do you have any objection to following the instructions as written, then making variations based on your experience? 

Saltfish's picture
Saltfish

No, I have made it before but without sourdough; I used a similar premix from Ikea that is no longer available. That one contained dried yeast and I added 'live' bottle conditioned beer to help the rise and flavour. 

My main objection to following the recipe is that I'm in love with my sourdough starter! 

As I understand it, Rugbrod is fairly forgiving because it's not a shaped bread; it's proofed and cooked in a tin and beer is optional, but if used can just be counted as part of the total liquid /water measurement.. I would add only a small quantity of seeds and soak them overnbight, but I'm not sure about if and  how long to pre-soak (hydrate) the rye mix, or the quantity of sourdough starter to add...

semolina_man's picture
semolina_man

There you have it.  Try the starter and seeds and see how it works.  Please post a photo of the baked loaf and crumb.  Your previous experience can be the guide.