Sourdough Rye Starter
Rye sourdough starter I use for all my sourdough baking.
Ingredients
- 165 g white bread flour (unbleached )
- 165 g rye flour
- 350 g water
Instructions
- 1
Day 1: Mix 15 grams white flour, 35 grams rye flour, and 50 grams water together. Let it sit in a closed container for 24 hours at room temperature.
- 2
Day 2,3,4,5: Feed with 25 grams white flour, 25 grams rye flour, and 50 grams water each day and keep it at room temperature.
- 3
Day 6: Remove 200 grams starter. Add 50 grams white flour, 50 grams rye flour, and 100 grams water. Leave at room temperature.
- 4
Day 7: The Starter should be nice and bubbly and ready to use. If you do not intend on baking straight away then move your starter to the fridge and feed once a week just like you did on day 2.
Cook it from the original
This recipe comes from pantsdownapronson.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pantsdownapronson.com