Rye sourdough starter: Difference between revisions
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|title=Rye sourdough starter, Vegetarian recipe | |title=Rye sourdough starter, Vegetarian recipe | ||
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|keywords= | |keywords=#flour #ryesourdoughstarter #sourdoughstarter #litres #fridge #starter #ryeflour #wholemeal | ||
|hashtagrev=032020 | |||
|description=This version of sourdough starter is made using a high hydration of 200% | |description=This version of sourdough starter is made using a high hydration of 200% | ||
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This version of [[Sourdough starter|sourdough starter]] is made using a high hydration of 200%. You will need either a [[Lock&lock box|Lock&Lock box]] or a jar with a lid which will hold at least 1.5 [[Litres|litres]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 456 | |||
|PortionCalories = 45 | |||
|DatePublished=10th July 2013 | |DatePublished=10th July 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Ready to use. It has subsided somewhat | |ImageComment = Ready to use. It has subsided somewhat | ||
|Servings = Servings: | |Servings = Servings: 10 - Makes 375g of starter | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 6 days | |TotalTime = 6 days | ||
|PrepTime = 6 days | |PrepTime = 6 days | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Ready to use.jpg| | |Image = [[Image:Ready to use.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">This recipe worked for me</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I often have failures with sourdough starters, but this one worked for me.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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| 250g water | | 250g water | ||
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Image:After 72 hours.jpg|After 72 hours. Wow, what a difference! | |||
Image:After 48 hours.jpg|After 48 hours. Still not much difference, but the aroma is changing | |||
Image:After 24 hours.jpg|After 24 hours. Not much difference, but shinier | |||
Image:After a few hours.jpg|After a few hours | |||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
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[[Category:Grain and bean recipes]] | [[Category:Grain and bean recipes]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/ryesourdoughstarter|#ryesourdoughstarter]] [[Special:Search/sourdoughstarter|#sourdoughstarter]] [[Special:Search/litres|#litres]] [[Special:Search/fridge|#fridge]] [[Special:Search/starter|#starter]] [[Special:Search/ryeflour|#ryeflour]] [[Special:Search/wholemeal|#wholemeal]] | |||
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Latest revision as of 10:20, 9 December 2022
This recipe requires preparation in advance!
This version of sourdough starter is made using a high hydration of 200%. You will need either a Lock&Lock box or a jar with a lid which will hold at least 1.5 litres.
| Rye sourdough starter | |
|---|---|
 |
| Ready to use. It has subsided somewhat | |
| Servings: | Servings: 10 - Makes 375g of starter |
| Calories per serving: | 45 |
| Ready in: | 6 days |
| Prep. time: | 6 days |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 10th July 2013 |
|
Best recipe reviewThis recipe worked for me 5/5 I often have failures with sourdough starters, but this one worked for me. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
-
After 72 hours. Wow, what a difference!
-
After 48 hours. Still not much difference, but the aroma is changing
-
After 24 hours. Not much difference, but shinier
-
After a few hours
Method
- Mix 25g flour with 50g water in your chosen container and leave at room temperature for 24 hours
- Add a further 25g flour and 50g water and leave for 24 hours
- Repeat step 2
- By now, it should be fairly active, so add 50g flour and 100g water and leave for 12 hours
- If by this time it looks very active, place it in the fridge until ready for use, but if it is not particularly active leave at room temperature for longer
Recipe source
Chef's notes
Ideally, your kitchen should be about 26-28ºC, but when making this starter in winter, you may find that it takes a day or two longer to make. Make sure that there are obvious signs of activity before adding each batch of flour and water - the cooler your kitchen, the longer it will take.
See also
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#flour #ryesourdoughstarter #sourdoughstarter #litres #fridge #starter #ryeflour #wholemeal