Rye sourdough starter: Difference between revisions
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|title=Rye sourdough starter, Vegetarian recipe | |title=Rye sourdough starter, Vegetarian recipe Cooking Wiki | ||
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|keywords=Rye sourdough starter recipe Vegetarian recipes from The cook's Wiki | |keywords=Rye sourdough starter recipe Vegetarian recipes from The cook's Wiki | ||
|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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|DatePublished=10th July 2013 | |||
|Author=Chef | |||
|ImageComment = Ready to use. It has subsided somewhat | |ImageComment = Ready to use. It has subsided somewhat | ||
|Servings = Makes 375g of starter | |Servings = Makes 375g of starter | ||
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| 125g [[Wholemeal|wholemeal]] [[Rye flour|rye flour]] | | 125g [[Wholemeal|wholemeal]] [[Rye flour|rye flour]] | ||
| 250g water | | 250g water | ||
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===Method=== | ===Method=== | ||
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==See also== | ==See also== | ||
* [[Sourdough starter]] | * [[Sourdough starter]] | ||
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[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||
Revision as of 09:30, 3 May 2015
| 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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| Recipe author: | Chef |
| First published: | 10th July 2013 |
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.
See also
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