Rye sourdough starter: Difference between revisions
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|description=This version of sourdough starter is made using a high hydration of 200%. | |||
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[[Image:After 24 hours.jpg|thumb|300px|right|After 24 hours. Not much difference, but shinier]] | [[Image:After 24 hours.jpg|thumb|300px|right|After 24 hours. Not much difference, but shinier]] | ||
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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]]. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 08:57, 19 March 2014
| Rye sourdough starter | |
|---|---|
 |
| Ready to use. It has subsided somewhat | |
| Servings: | Makes 375g of starter |
| Ready in: | 6 days |
| Prep. time: | 6 days |
| Cook time: | None |
| Difficulty: | 
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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
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.