How to make
Put 5 tablespoons of rye flour in a glass jar, pour enough water, so that a thicker mixture than boza is obtained. Close the lid of the jar, but not completely, to allow air to enter from somewhere. You can close it completely by drilling a few holes in it. Leave it in a warm place for a day. If it is winter, you can cover it with a towel.
The next day, add a spoon or two of flour and water to achieve the same consistency. It is best for the water to be warm but not hot. Leave your future sourdough again and the next day you will probably already notice the formed bubbles. Add a spoon or two of flour and water again and do it twice a day at long intervals.
The sourdough will be ready in about 4-5 days, but sometimes it takes up to 7. Everything is quite relative and depends on the flour, the room temperature and the water used. You will know, that rye sourdough is ready, when it has risen well and is filled with bubbles. Its smell is slightly acidic, similar to boza, but you should be careful if you notice, that its smell is too sharp or there is mold on the surface. If it's just on top, just remove it. If the sour smell is too strong, it is also not a good sign and means, that the sourdough is too sour from an environment, which is too hot and can subsequently worsen the taste of the bread.
Even if you fail from the first attempt, do not give up making your own rye sourdough. In time you will know the subtleties and you will know how to proceed in the conditions you have, because, as we said, everything is too relative.
Make sure to have a free day to make delicious homemade rye sourdough bread, since it requires time and observation.
Add a spoon or two of flour and water to your yeast 2-3 hours before you start the bread, so it will be fresh. When it rises, set aside about 2/5 cup (100 g) and you can store the rest in the fridge, or you can continue to add a spoon or two of flour and water it for a bread.
Sift the flour into a bowl and mix it with the water to hydrate - it should be like a thick paste. Leave to stand for 1 hour. Now is the time to say, that you can use whatever flour you choose - wheat white or standard, mixture, whole grain, einkorn, spelt ... or rye. Depending on your choice, you will get bread with different textures, more or less puffy and you will need different amounts of liquid as the properties for absorbing liquids vary. If you are used to kneading, you will know when a dough has a perfect texture and appearance.
Add the sourdough and more flour to the thick mixture of flour and water, if necessary. Mix, until a smooth and elastic dough is obtained. Leave it aside two or three times for 30 minutes and knead again, by adding the salt in portions. The more you work with the dough, the better bread you will have.
Shape it and leave it to double in volume (it may take 6 to 8 hours or less, depending on the strength of your sourdough).
Sprinkle with flour, make incisions in the surface and place it in a preheated oven at 430°F (220°C) for 10 minutes. It is best to put a bowl of water in it to generate steam, humid environment.
After the tenth minute, reduce the heat to 360°F (180°C) and bake for about 40 minutes (a lot depends on the flour you used).
The bread is ready when it makes a hollow sound when tapped on the crust.
Leave it to cool completely on a wire rack before cutting it.
Enjoy!
