How to make a natural rye sourdough starter
Detail 5 of 5
45:00 - 60:00 hours
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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
Starter in glass collapsed - no more rising potential
44:50 hours into process
Top view
Side view
At the regular feeding time - every 12 hours, fed again 50 g water and flour (sorry, no photos were taken for this event).
48:00 hours into process
Almost 60 hours ( 2 1/2 days) the starters have collapsed again and are both very sour - ready to rise bread dough.
58:45 hours into process
Second collapse
Top view
To preserve:
I put a small amount (20 g) of every starter in a little plastic container, added 10 g of water and flour and let it sit to grow again. After about 3 hours, they show activity and I put them in the fridge.
The resuling weight was 434 gr with a pH of 3.72 for the plastic container starter and 427 g with a pH of 3.52 for the glass container starter.

The next step is to make bread. Since the starter looked very ripe, I did another feeding of 50 g flour and water and also transferred the cultures to larger bowls and let them ferment for about 2 more hours.
Storage containers
3 hours later: bubbles in container
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