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Rye sourdough starter: Difference between revisions
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|Image = [[Image:Ready to use.jpg|300px|alt=Electus]] | |Image = [[Image:Ready to use.jpg|300px|alt=Electus]] | ||
}}{{Template:AdvancePreparationIcon}} | }}{{Template:AdvancePreparationIcon}} | ||
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This version of [[Sourdough starter|sourdough starter]] is made using a high hydration of 200%. You will need either a [[Lock&lock box|Lock&Lock box]] or a jar with a lid which will hold at least 1.5 [[Litres|litres]]. | This version of [[Sourdough starter|sourdough starter]] is made using a high hydration of 200%. You will need either a [[Lock&lock box|Lock&Lock box]] or a jar with a lid which will hold at least 1.5 [[Litres|litres]]. | ||
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| 250g water | | 250g water | ||
}} | }} | ||
<gallery widths=300px heights=300px perrow=5> | |||
Image:After 72 hours.jpg|After 72 hours. Wow, what a difference! | |||
Image:After 48 hours.jpg|After 48 hours. Still not much difference, but the aroma is changing | |||
Image:After 24 hours.jpg|After 24 hours. Not much difference, but shinier] | |||
Image:After a few hours.jpg|After a few hours | |||
</gallery> | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||