How to make a natural rye sourdough starter
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HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
I have made two cultures, uninentionally - first I had the plastic container and then I figured that it would be better to make pictures with a glass container. So, there are two cultures displayed. I like the plastic container better, it has a wider opening and is easier to clean.
Measure flour - I used 50 g, if you have volume measures, the equivalent (what I measured) to 50 g full grain rye flour would would be an overfull 1/3 cup or barely full 1/2 cup.
Weigh flour
Measure water - I used 50 g, if you have volume measures, use 1/4 cup.
Weigh water
Mix and stir flour and water. Try to smoothen the mixture and get the initial bubbles out so you can see when new ones develop.
flour in water
done
start mixing
done mixing
Put culture on warm spot - mine is 85 F (29 C)
00:00 hours into process
check temperature
warm place
HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
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