How to make a natural rye sourdough starter
and bake bread with it
This is a picture documentation of the process, background information is on page 9
Previous 1 2 3 4 5 (Page 1 of 10) 6 7 8 9 10 Next
The background image is 1,300 gr of ripe rye sourdough fermenting in a bowl
All pictures can be enlarged for more detail when clicked on - please read my disclaimer
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
Time and Materials needed
      
  • buy/get full grain rye flour
  • get 1 gallon of distilled/deionized water
  • get a plastic- or glass container, size 1 quart (1l) which can be covered, preferrably transparent to see inside.
  • get something to measure, a scale would be good, measuring cups may be used as well.
  • find a place which has a somewhat constant temperature of 75 - 85 F ( 24 - 29 C)
  • get an instrument to stir - I use chop sticks, tea spoons work fine as well.
  • If you have everything together, see that you have about 15 minutes time and be able to attend to the culture in regular intervals twice a day for the next 3 days.
  • For making bread please refer to the bread page to get the materials involved.
      
Summary
      
  • Measure and mix 50 g flour and water each in the container - if using volume measurement, take 1/2 cup for flour and 1/4 cup for water.
  • Store the container in the selected warm place
  • Observe your culture - after 10 - 12 hours, very tiny bubbles should show. If bubbles show, feed again 50 g flour and water after 12 hours. If no bubbles show, email for troubleshooting, I am curious about problems with this - but make sure you have the right temperature.
  • The culture will rise - if it gets too high - deflate by stirring. Eventually, the culture will collapse by itself.
  • Once the culture has collapsed twice by itself, the starter can be used for baking (of course, you can do it earlier but you may end up with smell- or yeast dough instead of sourdough).
  • This process yields a rye sourdough starter of (theoretically) 500 g (actual was approx. 430 g) with 100 % hydration.
      
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
Previous 1 2 3 4 5 (Page 1 of 10) 6 7 8 9 10 Next
email here