Icelandic Dark Rye
The Lazy Antelope’s Icelandic sourdough starter is known for its lively and effervescent quality, featuring a mild nuttiness that enhances its overall mellow flavor profile. It is fed with organic, non-GMO, stone-ground wheat that is milled in Iowa by the Lazy Antelope Milling Company. This careful sourcing and milling process helps to retain both the nutritional value and flavor of the grain, contributing to the unique taste of the sourdough starter.
History
Sourdough bread, especially rúgbrauð (Icelandic rye bread), has long been a staple in Iceland due to the abundance of rye and the traditional use of sourdough as the primary leavening agent before modern baking methods emerged. Traditionally, rúgbrauð was slowly baked over hot embers, which enhanced its natural sweetness. Although the baking process has evolved to include electric ovens and commercial leavening agents, the use of rye and sourdough remains central to its identity.
During the early modern period, rye became the predominant cereal in Icelandic cuisine, primarily due to its production in Denmark and subsequent export to Iceland. This shift was influenced by the establishment of a trade monopoly by the Danish king in 1602, which remained in effect until 1786.
