If you’re interested in making homemade bread, you will not go wrong with this rye sourdough starter. Here are step-by-step instructions to make a flavourful starter for the bread-making process.
70grye flour*whole grain (also called dark rye flour); divided
70gfiltered waterdivided
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Instructions
Day 1
In the small jar stir together 10g rye flour (1 tablespoon) and 10g water (2 teaspoons). Scrape down the sides of the jar and place a rubber band at dough level. Loosely cover with a lid or paper towel attached with a rubber band.
Day 2
You may already see some bubbles forming in your rye starter. Add 10g of rye flour and 10g of water and stir everything together. Scrape down the sides and move the rubber band up to the fill line. Cover loosely.
Day 3
Now you may already see the starter has grown above the fill line marked with the rubber band (though it probably won't have doubled yet). Remove about half of the mixture and start a discard jar to keep in the fridge for future baking projects.
To the remaining starter mix add 10g rye flour and 10g water. Stir together, and cover.
Days 4-7
Repeat as day 3. Remove half of the starter mix into a discard jar. Feed the rest with 10g rye flour and 10g water. Keep an eye on the bubbles and growth. If the starter doubles in size in between feeds (but especially within the first 6 hours of feeding), it is fully active and ready to use.
Notes
* you can also create your own starter from other flours. I suggest using whole wheat flour in the first feeding (for the beneficial yeasts and bacteria on the whole grain bran), and then using unbleached white flour in subsequent feedings. The process is the exact same, but ay take a little longer than 4-7 days to get a fully active starter that doubles within 6 hours of feeding.
Keyword rye sourdough starter, rye starter
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