Rye Sourdough Starter
Submitted by brianjwood on September 04, 2005 at 5:27 am

DESCRIPTION
Rye Sourdough Starter

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This is a longer process, so there is no point in tying up your ABM. The mixing is easy, it doesn't need to be smooth, just enough to get the yeast and water distributed. This is from the same source as the previous thread. It works fine.

RYE SOURDOUGH STARTER
Making a rye sourdough is not difficult. You'll need about 3 days to do it, but only a moment's attention each day. After you've made the starter, use some to enhance the flavour of any rye or wheat bread. A rye starter is a welcome addition to a wholewheat bread flour bread as well. Make your own good peasant bread this way. If you wish, dump all the starter into your recipe for dark bread, process on the dough setting, then pull off a cup of the dough and hold it back for the starter (old dough} you'll need in a few days.

2/3 cup room temperature spring water (recommended - not tap/faucet water)
1 cup organic medium rye flour
1/8 teaspoon bread machine yeast

Stir the water, flour, and yeast together in a clear glass or plastic container with a tight lid. Cover and put it aside in the warm kitchen for 24 hours. The next day add another 1/2 cup of flour and 1/3 cup warm spring water. Stir vigorously to mix and aerate the mixture. Cover and set it aside in the warm kitchen for another 24 hours. On the third day, repeat the
addition of flour and water. Mix again and let it stand for 8 hours or so. It will double in bulk and be lively and bubbly. Glutenous strands will stick to the spoon you stir with, and the taste will be unmistakably tangy and sour. Now, you may refrigerate it or use it in bread dough.
To use this starter, bring it back to room temperature, then add a cup of it to any rye bread recipe. Feed the starter by adding equal parts (about 1/2 cup each) flour and water every few days. Store it in a clean, covered jar in the refrigerator after the first 3 or 4 days.
Cheers, Brian