Rye Starter
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
75
Sourness
37
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1.5 cups
Bread FlourDirections:
1
In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste
2
Cover with a damp cloth, and set aside at room temperature for 24 hours
3
Stir well, and discard 1/2 of the rye flour paste
4
Stir 1/2 cup rye flour and 1/4 cup water into the remainder
5
Cover with a damp cloth, and set aside at room temperature for 24 hours
6
Repeat for day three
7
Some activity should now be noticeable: the starter should be bubbly
8
Stir well
9
Measure starter, and transfer to a 1 quart glass jar
10
Stir in amounts of water and bread flour equal to the amount of starter
11
Add more water until the starter resembles a thick but pourable batter
12
Set aside for 24 hours
13
Starter should be very active with lots of bubbles in the batter
14
Stir well
15
Measure, and return 1 cup starter to the jar
16
Begin feeding regularly, every 4 to 6 hours, doubling the starter each time
17
For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water