| 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 |
|
|
|
| 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 |
|
|
|
| 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.
|
|
|
|
|
|
| |
- 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 |
|
|
|
email here
|
