One of my goals of 2008 was to make a sourdough starter. I have done that, a few times! After being away for several months, I worried that the abandoned starters were not worth salvaging. (I may have been wrong, but...) The good news was that this month's Bread Baking Challenge included yet another starter. So I started my starter the day the challenge was revealed.
Rye Sourdough Starter
Adapted from Grain Doe
1/2 cup of water, lukewarm (35C/95F)
3/4 cup of fine rye flour
1/4 cup of shredded apple
Day 1: Combine water, rye flour and shredded apple in a container. Cover and place the container in a warm spot (ideally 26–30 °C/79–86 °F). Leave it for three days, stirring it occasionally to promote the process.
3/4 cup of fine rye flour
1/3 cup of lukewarm (35 °C/95 °F) water
Day 4: Move the mixture to a larger bowl. Add additional 3/4 cup of fine rye flour and 1/3 cup of lukewarm (35C/95F) water. Mix thoroughly and leave for another 24 hours.
Day 5: Your rye starter should be ripe by now. Store it in the fridge until it's time to use it.
Friday, December 05, 2008
Rye Sourdough Starter
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3 comments:
I'm sure this is a silly question, but I am trying to learn how to make real rye bread - and do you use this starter to make rye bread with?
I'd love to try to make rye starter one day, as my father in law loves rye bread. I always just have the regular starter, you know flour+water.
Cheers,
Elra
Megan - I made this starter exclusively for the crisp bread. I imagine being all rye it would the best to use for rye bread.
Elra - You should definitely try making rye from scratch. It is satisfying to bake up new loaves!
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