More Recipes Like Rye Starter - All Recipes
 
Photo of: Sourdough Starter - Wheat

Sourdough Starter - Wheat

Submitted by: ZEPHYRAZURE 
This starter is definitely my favorite active starter in my kitchen. It's working better than my white flour starter and yeast experiment. 
Photo of: Sourdough Starter IV

Sourdough Starter IV

Submitted by: Paula 
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast. 
Photo of: Sourdough Starter I

Sourdough Starter I

Submitted by: Becky Richardson 
All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes. 
Photo of: No Commercial Yeast Starter

No Commercial Yeast Starter

Submitted by: SUZQ 
It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast. 
Photo of: Wild Grape Starter

Wild Grape Starter

Submitted by: Sharon 
Simply ferment organically grown grapes by leaving them crushed at room temperature for a few days. Adding flour begins the starter process, which leads to a delicately fruity sour mash. 
Photo of: Sourdough Starter II

Sourdough Starter II

Submitted by: Glenda 
This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days. 
Photo of: Herman Sourdough Starter

Herman Sourdough Starter

Submitted by: Sue 
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to mature and be ready to use the first time you make it. 
Photo of: Uncle Wynn's Bread Machine Rye

Uncle Wynn's Bread Machine Rye

Submitted by: Wynn Richards 
Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds. 
Photo of: Rye Beer Bread

Rye Beer Bread

Submitted by: Kitty 
Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result. 
Photo of: Sourdough Rye

Sourdough Rye

Submitted by: JACLYN 
The night before baking, begin with any starter and expand its volume and flavor with rye and bread flours. On baking day, proceed as you would with any bread, mixing and kneading and rising, and then you will have two sour rye loaves to tickle your taste buds. 
 
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