Danish Rye is a 100% rye bread, packed with seeds. This is baked in a loaf pan and is the most dense of Stater Lab’s loaves. Great for digestion and best served paired with smoked ingredients & seafood.
Ingredients: Starter, German Rye Flour, Mineral Water, Keffir, Dark Stout, Sea Salt, Sunflower, Flax & Sesame, Molasses
Starter Lab began with the idea of baking the finest sourdough in Bali using quality and locally sourced ingredients where possible with a long fermentation process. The “starter” or what the French call Levain, is what gives the bread its complexity of flavor. Bread bakeries are in some shape or form laboratories because bakers are constantly experimenting with a variety of wheat and grains, then developing a scientific formula called Baker’s Percentage (using four simple ingredients – Flour, Water, Starter, and Salt) and creating a bread recipe. Hence the name Starter Lab for Bali’s neighborhood small-batch production bakery.