This delicious Rye flour ferment was gifted to me in 2018 while traveling on a bread tour in Saaremaa, Estonia. It had been raised on their traditional Rye for decades. It tends to make Breads stand up well and deliver the wonderful flavor of freshly milled flours.
Throughout history, communities came together to bake bread, passing down their own ferments. It’s the perfect opportunity to start a tradition within your own family (and friend groups) with a starter of your own. You can find instruction on usage right here.