We never advice to just take a recipe, never bake it like it is and immediately at first bake change the type of flour or method, unless you really know what you are doing and why. Be sure to use water which does not contain chlorine. First thing: work clean! Day 1: Take a small clean jar (I use a 400ml jam jar) and add 40ml of water and 40g of whole grain rye flour, stir with a clean spoon for 30 seconds.

So throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature. They are almost mythical creatures to be treated with the utmost care and fed every evening at the same time while standing on your head. This is no problem, you make the starter from whole wheat, spelt, bread flour etc. For my sourdough baking I use a culture which is made with 100% whole rye flour. Additionally, you'll need a stand mixer for this recipe in order to mix the dough as effectively and thoroughly as it needs to be mixed. If we want to bake, we take it out of our fridge and use it directly for a poolish or biga.

This is why bread recipes for sourdough bread tend to take much longer and consist of more steps. It can be used to make a variety of baked goods like my Rye Sourdough Pancakes or Sourdough Rye Bread to name just a few. Feed with ½ cup warm water and ¾ cup flour. This is why bread recipes for sourdough bread tend to take much longer and consist of more steps. Hi Andrea, Good luck with the starter and happy baking! All photos and text Copyright 2005-2020 by weekendbakery.com. It would be no problem using the rye starter for our 70% rye bread for example: www.weekendbakery.com/posts…h-raisins/, Hello Marieke Click here for my basic Sourdough Rye Bread recipe. To make the starter: Mix all of the ingredients together in the bowl of an electric mixer. Cover the loaf and let it rise for 50 to 60 minutes in a warm place. Both the acid and the alcohol give sourdough bread their unique and interesting taste.

It looks like in your video that it stays pretty high? A rye culture is not something you can or must pour out of a jar, it is something you scoop out. On day 4 it was still sluggish so I added a quarter teaspoon of sugar, (probably a gram or 2). Another interest is the No-Knead method and baking via a Dutch Oven. . Thank you. Once the culture is established, a sourdough starter is easy to care for and can last forever. Normally I only feed it once a week, after my weekend baking, I just give it a few table spoons of water and rye flour, stir and ready! After refreshing, I keep my starter on the counter for 12 to 24 hours, look for it to double in size and develop and then store it in the fridge.

Gently deflate the dough, shape it into a ball, and place it into a stoneware bread-baking bowl, or onto a parchment-lined or lightly greased baking sheet. I was most surprised by the rapidity of the response however, I notice that the culture, although active, always becomes very viscous or thick and heavy after more than doubling its volume. You can do all the things you say, but you have to keep in mind that the result will be different every time.