Rye Starter Recipe - Allrecipes.com

Rye Starter

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

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Ingredients Edit and Save

Original recipe makes 1 cup starter Change Servings
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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.
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Reviews More Reviews

Jun 20, 2008

Good recipe but imho a bit overcomplicated. You do not need to be so careful about the whole process - on day 1 just put some rye flour (just grab it from the bag using 1 hand) into glass container add enough warm water (if you boiled patatoes in unsalted water - use the water when it cools down) to make consistence of thick soup. Cover with a cloth and put somewhere near cooking range. On day 2, 3, 4, 5 ... n, once a day, preferably same time, just add some flower (again, just grab some from the bag) and stir-in warm water (no patatoe water this time) just enough to keep the thick soup consistence. After 5 to 7 days it's ready to use.

 
Oct 30, 2009

Glad to see a recipe for a real sourdough starter on here. I did the same thing and it worked great, but I used organic whole wheat flour for the first few days, and switched over to unbleached flour after that, exact same process though. If you want to store your starter you can feed it and immediately put it in the fridge, then just feed it again once a week.

 

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Nutrition

  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 71.8 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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