RYE STARTER
This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye.
Provided by Jon
Categories Bread
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
- Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
- Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
- Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 71.8 g, Fat 1.6 g, Fiber 7.2 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 0.2 g
SOURDOUGH RYE
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time P1DT1h40m
Yield 24
Number Of Ingredients 13
Steps:
- The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
- The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C).
- Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
- Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g
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.
SOURDOUGH STARTER AND SOURDOUGH RYE BREAD
A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time.
Provided by Sharon123
Categories Sourdough Breads
Time 3h20m
Yield 2 large loaves
Number Of Ingredients 12
Steps:
- Make the starter:.
- Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
- Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
- Make the sponge:.
- Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
- Make the bread:.
- Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
- Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
- Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
- Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
- Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!
Nutrition Facts : Calories 3517.3, Fat 10.4, SaturatedFat 1.6, Sodium 3518.3, Carbohydrate 739, Fiber 37.8, Sugar 3.3, Protein 100.9
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4.5/5 (22)Total Time 75 hrs 20 minsServings 1
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally.
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4.9/5 (19)Total Time 168 hrsCategory SidesCalories 51 per serving
- Start with equal amounts of organic rye flour and water by weight. Dump them in a nonreactive (glass, porcelain, stainless-steel, plastic) container, mix by hand into a stiff paste, cover, and let stand at room temperature (68 to 72°For 20 to 22°C) for 24 hours.
- The next day, discard all but 70 grams of the culture and mix the remainder with the refresh ingredients, cover, and let stand. Repeat each day, discarding all but 70 grams of the preceding day’s culture.
- In a perfect world—or in a working bakery—sourdough starters are refreshed daily. That said, daily feedings demand both a degree of dedication and abundant flour supplies that are impractical for all but the most committed home bakers. You can get by refreshing your starter every 36 hours or so.
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3.5/5 (66)Total Time 16 hrs 5 minsServings 1
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover and let sit for 14 to 16 hours at room temperature., To make the dough: Add the remaining ingredients to the bowl.
- Using the dough hook, mix and knead for 3 minutes on first speed, and about 2 minutes on second speed; the dough will be shaggy, and won't look kneaded., Cover the dough and let it rest for 30 to 45 minutes; it won't rise significantly., Gently deflate the dough, shape it into a ball, and place it into a stoneware bread-baking bowl, or onto a parchment-lined or lightly greased baking sheet., Cover the loaf and let it rise for 50 to 60 minutes in a warm place., Preheat the oven to 450°F., Uncover the loaf, and slash a cross onto the top, to allow for expansion., Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown., Remove the bread from the oven and, after 5 minutes, transfer it to a rack to cool completely.
RYE SOURDOUGH STARTER RECIPE | KING ARTHUR BAKING
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4.3/5 (6)Total Time 72 hrs 15 minsServings 0.75
- 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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