Rye Starter 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

Rye sourdough starter image

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.

Ingredients

250g wholemeal rye flour

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

Rye Starter image

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

Ingredients

1 ½ cups whole meal rye flour
¾ cup filtered or spring water
1 ½ cups bread flour
¾ cup filtered or spring water

RYE SOURDOUGH STARTER

Once it is properly fermented, the dough can be stored in the refrigerator indefinitely as long as it is replenished every two weeks by adding equal parts flour and water.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 1/4 cups

Number Of Ingredients 5

Rye Sourdough Starter image

Steps:

In a large mixing bowl, combine yeast and the water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.
Stir in buttermilk, sugar, and 1 1/2 cups flour. Cover with a kitchen towel, and let stand in a warm place 24 hours. Whisk in another 1/4 cup flour until it is well combined. Set aside, covered, another 24 hours before using or storing in a jar or airtight container.

Ingredients

1 teaspoon dry yeast
1 cup warm water
2 cups buttermilk, room temperature
2 tablespoons sugar
1 3/4 cups rye flour

More about "rye starter recipes"

HOW TO MAKE A RYE SOURDOUGH STARTER FROM SCRATCH

Web May 31, 2019 Put the reserved tablespoon of starter in a clean bowl and feed the starter by adding 2½ oz (75 g) water and 1¾ oz (50 g) …
From cbc.ca

In a spotlessly clean, large nonreactive ceramic or glass bowl, combine the water and flour, and whisk to a smooth batter. Notice how the mix smells.
Cover with a clean dish towel or cheesecloth and let it stand at room temperature, ideally 73–82°F (23–28°C), for 24 hours.
Each day for the next 10–14 days, discard all but 1 tablespoon of the mixture (see box on p. 170). Sniff the mixture and taste – it should start to smell and taste slightly sour and eventually quite fruity and effervescent as it becomes alive with yeast activity. Put the reserved tablespoon of starter in a clean bowl and feed the starter by adding 2½ oz (75 g) water and 1¾ oz (50 g) biodynamic or organic rye flour. Mix together well, making sure the flour is well incorporated. Cover and leave for 6–10 hours.

Rye Starter 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

RYE STARTER

This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye.

RYE SOURDOUGH STARTER

Once it is properly fermented, the dough can be stored in the refrigerator indefinitely as long as it is replenished every two weeks by adding equal parts flour and water.

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