Rye Sourdough Starter Bread Recipe

If you love baking bread i urge you to buy it as it is one of those rare books that punctures the myths around bread making and gives you the confidence to make good sour dough bread. Repeat feedings as above until the starter is rising well and has a pleasantly tangy odor. Turn dough out onto a lightly floured surface and knead until satiny.

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Allow the starter to rise for 12 hours at room temperature.

Rye sourdough starter bread recipe. Put the rye flour into a large bowl add 2 cups of sourdough starter and the water and stir to mix. By using a little and topping up the starter as you go there will always be plenty on hand whenever a bread craving strikes try baking jane s pure rye loaf or experiment with a dish of your own. This is called refreshing or feeding your starter. When your mixture is active throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour stir with a clean spoon for 30 seconds and store at room temperature.

Sprinkle the top of the starter with pumpernickel flour and cover it. Directions the night before you want to bake the bread feed the starter with 1 cup rye flour. Rye sourdough starter this recipe is based on a recipe in andrew whitley s brilliant book bread matters. Feed the 1 4 cup starter with 1 4 cup room temperature water and a heaping 1 2 cup pumpernickel flour.

A 100 hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. Cover and ferment at room temperature 68 to 72 f or 20 to 22 c overnight or for 10 to 12 hours. 25g wholemeal rye flour 50g tepid water 35 c 95 f using a medium sized plastic bowl with a lid mix the flour and water put the lid on and keep at a warm temperature for 24 hours. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.

In a large bowl mix together expanded starter 1 4 cup water salt sugar oil seeds. On baking day proceed as you would with any bread mixing and kneading and rising and then you will have two sour rye loaves to tickle your taste buds. This rye sourdough starter is a what is referred to in the sourdough world as a 100 hydration starter. Cover and ferment at room temperature 68 to 72 f or 20 to 22 c overnight or for 10 to 12 hours.

This rye starter recipe from jane mason is the perfect guide on how to make a sourdough starter. Stir the mixture 2 or 3 times a day for 10 seconds. There is no need to add anything else to your starter mixture as the wholemeal flour contains all the. Mix the rye flour water and rye sourdough starter by hand until incorporated.

Punch down dough and shape into. The night before baking begin with any starter and expand its volume and flavor with rye and bread flours.