Difference between revisions of "Rye sourdough starter"

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===Recipe review===
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'''<span class="reviewTitle">This recipe worked for me</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">I often have failures with sourdough starters, but this one worked for me.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
 
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Image:After 72 hours.jpg|After 72 hours.  Wow, what a difference!
 
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 48 hours.jpg|After 48 hours.  Still not much difference, but the aroma is changing

Latest revision as of 16:19, 2 December 2020


Recipe review

This recipe worked for me

5/5 I often have failures with sourdough starters, but this one worked for me. The Judge

Rye sourdough starter
Difference between revisions of
Ready to use. It has subsided somewhat
Servings:Servings: 10 - Makes 375g of starter
Calories per serving:45
Ready in:6 days
Prep. time:6 days
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:10th July 2013
This recipe needs advance preparation!

This version of sourdough starter is made using a high hydration of 200%. You will need either a Lock&Lock box or a jar with a lid which will hold at least 1.5 litres.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Mix 25g flour with 50g water in your chosen container and leave at room temperature for 24 hours
  2. Add a further 25g flour and 50g water and leave for 24 hours
  3. Repeat step 2
  4. By now, it should be fairly active, so add 50g flour and 100g water and leave for 12 hours
  5. If by this time it looks very active, place it in the fridge until ready for use, but if it is not particularly active leave at room temperature for longer

Recipe source

Chef's notes

Ideally, your kitchen should be about 26-28ºC, but when making this starter in winter, you may find that it takes a day or two longer to make. Make sure that there are obvious signs of activity before adding each batch of flour and water - the cooler your kitchen, the longer it will take.

See also

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