Rye Starter recipe

Rye Starter

Birmingham, United States
Show on map
Print

Age

4Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 2988 sourdoughs
  • 111 countries
  • 2491 cities

Mixture

50%
50%
Liquid Flour Other
Rye Starter

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2020

retired, decided to give it a try and really am enjoying it

Characteristics

Strong fermentation, lots and lots of bubbles everytime it's fed.

Taste & flavour

Recipe

Starting ingredients

  • 50% Rye flour
  • 50% Water

Feeding ingredients

  • 15g Rye flour
  • 15g Water
1
Discard all but 15g, feed with 15g Rye flour and 15g water. Let sit on counter overnight, use some for bread and then put about 20g of it in a jar in the fridge.
15g Rye flour 15g Water

Working method

1
Started as a whole wheat/water slurry then once established migrated culture to 50% Rye flour/50% water. Maintained for about 4 months now. Strong rising characteristics
50% Rye flour 50% Water

Result

bread

50/50 Sprouted whole wheat and bread flour. 88% hydration

Preserve your sourdough for the future

Create your own Explore sourdough library