Dark Light Sourdough Starters Recipes
RYE SOURDOUGH STARTER
Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread
Provided by Barney Desmazery
Categories Side dish, Snack, Soup
Yield 1 LOAF (12-15 SLICES)
Number Of Ingredients 1
Steps:
- Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 2: Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it's ready. If not, mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it's not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue.You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate.Use the starter to make rye sourdough bread.
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- For the first feeding: Combine the 1/4 cup starter with 1/4 cup room-temperature water and a heaping 1/2 cup pumpernickel flour (organic preferred)., Place the starter in a nonreactive container.
- Sprinkle a light coating of pumpernickel flour over the top of the starter and cover it., Allow the starter to rise for 12 hours at room temperature (70°F)., For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest.
- Feed the 1/4 cup starter with 1/4 cup room-temperature water and a heaping 1/2 cup pumpernickel flour., Sprinkle the top of the starter with pumpernickel flour and cover it.
- Allow the starter to rise for 12 hours at room temperature., Repeat feedings as above until the starter is rising well and has a pleasantly tangy odor.
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- Combine 1/2 cup (2oz/60g) of whole wheat flour and 1/4 cup +2 tablespoons (3oz/86g) of water in a large sealable glass jar. Mix with a fork until smooth; the consistency will be thick and pasty. Cover loosely with plastic wrap or small cloth, and let it rest in a warm spot, for 24 hours.*Tip: I recommend using an electric scale when making and working with sourdough as precision is important.
- Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter in your warm spot for another 24 hours.
- Remove and discard approximately half of your starter from the jar. I did this by eyeballing it each time and it worked just fine. The texture will be stretchy and bubbly.
- Repeat the feeding process outlined on Day 3 (remove and discard half of the starter, and feed it with 1/2 cup (2oz/60g) of all-purpose flour and 1/4 cup +1 tablespoon (2oz/60g) of water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again.*Tip: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
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- Sourdough Bread I. "Most people say that this kind of bread takes soooo long to make, but actually it takes no longer than other bread, you just have to spread your activities out over 2 days instead of a solid half an hour.
- Chef John's Sourdough Bread. This is a great recipe for first timers! Chef John lays out in detail how to make sourdough bread: "Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular!
- Cracked Wheat Sourdough Bread. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," says recipe creator JACLYN.
- Sourdough Rye. "Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge.
- Cranberry Pecan Bread. Recipe creator Janic says, "Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter.
- Long-Fermentation Sourdough Bread. Good sourdough bread takes time to make, and this recipe could take a couple of days depending on how long you allow for the two rises.
- Better-Than-Bakery No-Knead Sourdough. "This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home.
- Chef Fillip's Sourbread. This sourdough recipe includes its own starter recipe, you can use it to make sourdough from start to finish. Reviewer JUDY SAXBY says, "My husband loves sourdough bread.
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