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Rye Starter

By: Jon  
"This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 167 people have saved this

 

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Original Recipe Yield 1 cup starter
 

Ingredients

  • 1 1/2 cups whole meal rye flour
  • 3/4 cup filtered or spring water
  • 1 1/2 cups bread flour
  • 3/4 cup filtered or spring water

Directions

  1. In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
  2. Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
  3. Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
  4. Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 350 | Total Fat: 1.6g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Lech 
Good recipe but imho a bit overcomplicated. You do not need to be so careful about the whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by stmoore1 
Glad to see a recipe for a real sourdough starter on here. I did the same thing and it worked... MORE

 
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