Rye Starter (Sourdough Series #1)
I have been baking largely with sourdough for the past couple of years, and one or two examples of recipes have been posted on Ful before now. For most of this time I have used an all-rye starter, and want to commend this as a reliable and effective way to start a variety of doughs, including many where rye is not expected as an ingredient. First I will offer some reasons, and then some simple instructions for your own rye starter.
First, rye is reliable. If you can find a source of good whole grain rye flour (ideally organic), you are likely to be able to activate a starter in a few days. No banana or pineapple or grape skins - just rye flour and water. Easy. More on that below.
Second, rye is potent. A small rye starter, about two cups' worth, is sufficient to keep going in the fridge, and half a cup sufficient to start a fairly large wheat or spelt loaf.
Third, rye is resilient. While wheat starters can be temperamental, rye thrives on neglect. A weekly stir and feed is more than enough in my experience to keep it ready to go on demand.
So here's how.
Start with a clean container you can keep in the fridge, with a lid. Add two tablespoons of good rye flour and the same volume of water, or a little more. The mixture should be like a batter or slurry rather than a dough, able to flow. Leave it out on the bench with the lid on overnight.
The second day, add the same amounts of rye flour and water, and stir thoroughly.
The third day, do the same again. By now there should be some signs of activity: bubbles, and a beery or fruity smell. Put the whole thing in the fridge now, but keep feeding until you have more than a cup of starter. Then you can start to draw on it, and replenish with fresh flour and water.
For what happens next, see this post.
First, rye is reliable. If you can find a source of good whole grain rye flour (ideally organic), you are likely to be able to activate a starter in a few days. No banana or pineapple or grape skins - just rye flour and water. Easy. More on that below.
Second, rye is potent. A small rye starter, about two cups' worth, is sufficient to keep going in the fridge, and half a cup sufficient to start a fairly large wheat or spelt loaf.
Third, rye is resilient. While wheat starters can be temperamental, rye thrives on neglect. A weekly stir and feed is more than enough in my experience to keep it ready to go on demand.
So here's how.
Start with a clean container you can keep in the fridge, with a lid. Add two tablespoons of good rye flour and the same volume of water, or a little more. The mixture should be like a batter or slurry rather than a dough, able to flow. Leave it out on the bench with the lid on overnight.
The second day, add the same amounts of rye flour and water, and stir thoroughly.
The third day, do the same again. By now there should be some signs of activity: bubbles, and a beery or fruity smell. Put the whole thing in the fridge now, but keep feeding until you have more than a cup of starter. Then you can start to draw on it, and replenish with fresh flour and water.
For what happens next, see this post.
Comments