Make A Rye Sourdough Starter

Water companies sometimes add a little chlorine to your tap water to kill all bacteria and probably also the yeast in the water so it is not a good idea to use this for building a sourdough starter. On the first day mix 50g whole rye flour and 100g water together in a large bowl. Repeat feedings as above until the starter is rising well and has a pleasantly tangy odor.

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Making your own rye flour based starter is the first step in the process of making rye sourdough breads.

Make a rye sourdough starter. When your starter is alive and kicking you always can scale up the size of your starter simply by adding more water and rye flour. A sourdough culture is created by mixing flour and water and letting it sit out for a period of time to capture wild yeast. Cover with cling film or place a dinner plate over the bowl and put it on the counter for 24 hours 2 the next day add a further 50g rye flour and 100g water to the mix in the bowl. Be sure to use water which does not contain chlorine.

A sourdough rye starter is an ancient method of capturing wild yeast to leaven baked goods. Allow the starter to rise for 12 hours at room temperature. It ll take you roughly five days to make the starter but you will be rewarded with wonderfully tasty natural rye bread loaves and will no longer be reliant on bought yeast. Once the culture is established a sourdough starter is easy to care for and can last forever.

This rye sourdough starter is a what is referred to in the sourdough world as a 100 hydration starter a 100 hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. Feed the 1 4 cup starter with 1 4 cup room temperature water and a heaping 1 2 cup pumpernickel flour. Sprinkle the top of the starter with pumpernickel flour and cover it.