Easy Leftover Sourdough Starter Crock Pot Rye Bread Recipe
Recipe Description:
I have two different sourdough starters that live in my fridge. There is Carl, and the new one, which is named Caleb. They are both very nice, the first being more sour in taste than the second.
I had to be away from home for nearly a week and so my sourdoughs languished in the fridge. Normally, I feed them twice a week, and so they are very happy and Not Too Sour. But, after a week's neglect, I needed to refresh them. I poured out all but 1/2 cup of each, added 1/2 cup of filtered water and 1/2 cup of freshly ground whole wheat flour to each jar. But then I had about 2 cups of extra starter. I didn't want to throw it away!
Recipe
Instructions:
In a medium - sized bowl, pour in the sourdough starter, add the salt and the caraway seed.
A little at a time, stir in rye flour until the dough is stiff enough to knead by hand (it will be sticky, and you will not be kneading it.)
Cover the bowl with plastic wrap and allow to ferment for 24 hours on the kitchen counter.
Butter a crock-pot. Any size will do, but I suggest one not larger than 3.5 quarts.
Pour in the dough, and smooth the top of the dough.
Put on the lid.
Plug it in and set on "high" and cook for 2 hours.
Take out the loaf of bread and allow it to cool on a wire rack.
When you are done eating as much as you wish, slice the rest of it and keep it in the fridge.
If you would like to freeze the bread, place pieces of wax paper or parchment paper between the slices, wrap it tightly and freeze. (It is very moist and would otherwise stick together.)
Then, you can remove one slice at a time from the freezer to reheat or toast.
Eat with plenty of grass-fed butter!
Comments and Reviews