Rugbrød - attempt #2

So despite my enthusiasm for the Venø starter last weekend, the final product was a little flat in the taste department.  My guess is that Venø did not have enough time to act on the sugar in the flour.

So here we are - a beautiful Saturday and the second batch is in preparation.

Venø seems to be quite happy in our fridge.  Upon retrieval this am, there was a layer of alcohol on top of the starter, which is a good sign.

So I added two tbs of Venø to 100g of rye flour and 100g of well water, mixed this together and let it set for four hours.

After four hours, I added the following to the mixture:

500g well water
400g rye flour
100g of oat groats
15g sea salt

Mixed together and added it to a greased bread pan.

So here it is in the bread pan after 6 hours. It has almost doubled in size and has a heady, fermented smell.

The baked loaf is quite a bit lighter than the last loaf.

Smashing. Good flavour with the sourness I was expecting.