Rye sourdough starter: Difference between revisions
No edit summary |
No edit summary |
||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 456 | |TotalCalories = 456 | ||
| Line 34: | Line 21: | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Ready to use.jpg|alt=Electus]] | |Image = [[Image:Ready to use.jpg|alt=Electus]] | ||
}}{{Template:AdvancePreparationIcon}} | <span class="review"> | ||
<span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<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> | |||
}} | |||
{{Template:AdvancePreparationIcon}} | |||
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]]. | 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]]. | ||
Revision as of 16:53, 28 December 2021
| Rye sourdough starter | |
|---|---|
Random recipe reviewThis recipe worked for me 5/5 I often have failures with sourdough starters, but this one worked for me. The Judge |
| 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 |
This recipe needs advance preparation! 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.
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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#flour #ryesourdoughstarter #sourdoughstarter #litres #fridge #starter #ryeflour #wholemeal