Rye sourdough starter

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

This recipe needs advance preparation!

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

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

• 125g wholemeal rye flour
• 250g water

Method

1. Mix 25g flour with 50g water in your chosen container and leave at room temperature for 24 hours
2. Add a further 25g flour and 50g water and leave for 24 hours
3. Repeat step 2
4. By now, it should be fairly active, so add 50g flour and 100g water and leave for 12 hours
5. 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

• Un Pedazo de Pan

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

• Sourdough starter

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