Since I want to keep a rye starter, I only feed my starter with rye flour.Īfter day 5 you have a lot of sourdough. Once ready, your starter will improve and get stronger with age. Just bring the frozen dough back to room temperature and give it one good feed, let it rest at room temperature for at least 12 hours, then it will be ready to bake with. And what to do with the rest? Either bake another bread or discard it, but keep 1-2 tablespoons for maintaining your starter. For my rye-sourdough bread, which I developed over the last months ( recipe here), you will need 200 g (about 1 cup) sourdough. You can use your sourdough on day 5 (6 hours after feeding, or up to 24 hours). Now you have 650 g rye starter (250 g flour and 400 g water). You can use the starter 6 hours after the feeding (up to 24 hours later). Set aside for 24 hours.ĭay 5: Add 50 g rye flour but NO water. Set aside for 24 hours.ĭay 4: Add 50 g rye flour and 100 g warm water and mix well. I left mine in the cool kitchen (it will be happiest between 65 and 75 ☏ or 20 ☌).ĭay 2: Add another 50 g of rye flour and 100 g warm water, mix until well combined and set aside for 24 hours.ĭay 3: Add 50 g rye flour and 100 g warm water and mix well. Don’t put it on a place too hot – like onto a radiator. Leave it for 24 hours without disturbance. Beat to a creamy batter and cover with a lid to keep the moisture in. A transparent plastic or glass jar (not metal) with at least 1 quart is best, since you can watch your starter growing bubbles. If you are more familiar with measuring in cups, use 1/2 cup flour, respectively 1/2 cup water instead.ĭay 1: Place 50 g of rye flour (I’m using organic rye flour from Arrowhead mills) into a medium sized mixing bowl or jar and add 100 g of warm water. The following instructions call for 50 g flour and 100 g water. If you want to make an all purpose starter, you will need less water (50 g flour/50 g water from day 1 to 5). For example, if you want to bake on a Saturday morning, you will have to start by Monday evening. Due to the thin starter, sometimes there will be a watery line, called hooch (see explanation below).ĭay 5: Still very bubbely, feed it one last time and use it 6-24 hours after.įirst of all: You have to start 5 days before you want to bake sourdough bread. A certain amount of flour needs a certain amount of sourdough to manage the leavening.īut for now, let’s get started with your rye starter.ĭay 3: The starter is dotted with bubbles and is visibly larger in volume.ĭay 4: Between day 3 and 4 it has doubled in volume (and collapsed), it will look very bubbely. If you do so, the only thing you have to pay attention to, is the sourdough-flour-ratio. But after a month or so, the starter should be strong enough to be the only leavening. And so is my all-purpose starter, which I made a couple of days later at the height of my sourdough-fever.įor the first months, I wouldn’t dare to use the sourdough as the only leavening, having read that it may be weak in the beginning, so I added some yeast to my recipes. I started another starter in September 2014, since then my rye sourdough starter is alive. The next time I used too little flour and water because I didn’t want to end up with 2 lbs of sourdough when finished. Since I read before, that sourdough can really get smelly, I kept on feeding it for a while, but the disgusting odor wouldn’t go away, so I finally discarded it. At that time I didn’t know if that smell was normal. One time I kept it simply too hot – well, it was a hot summer and I had placed it on our small balcony table outside, resulting in an unbearable smell. So I tried it and started my own sourdough – in all, I started it 3 times. Making a fresh batch of sourdough starter is as easy as stirring together some flour and water and letting it sit. Once into it, the next step after basic yeast bread was the sourdough challenge. That’s why I started baking bread (see recipe for the one and only Li’l Vienna Rye Sourdough Bread). If you are used to eating it every single day this feeling doesn’t disappear within a week. Li’l Vienna, you got it! No, but seriously, we missed dark bread. So when David and I moved to Boston last summer, something was missing. My parents would always buy such bread, believing that there is not only a difference in taste compared to conventional bread, but also in moisture and increased shelf-life. In Austria there are numerous (mostly small) bakeries, which are selling real sourdough bread.
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