Sourdough Starter – Rye
Absolutely fantastic! For a while I have been following Fredrik Nylén (Fredriks Fika) and he offers some really nice and easy to follow recipes to full-fill your baking needs, it’s all in Swedish unfortunately. On my trip to Sweden last Christmas I bought his new cookbook ‘Matbröd’ (Bread) and saw a recipe to start your own rye starter. It was super easy! So if you want to get started with rye – here you go!
Sourdough Starter – Rye
| By: Daniel Olsson | Yield: – | Oven: – |
| Preparation: 4 days | Cooking: – | Total time: 4 days |
Ingredients
- 150 g filtered water (lukewarm)
- 55 g rye flour
DAY 4:
- 100 g filtered water (lukewarm)
- 82.5 g rye flour
Instructions
Do you want to try to bake with a rye sourdough starter? It is super easy! When I tried I was really amazed how easy it was to get the starter going.
Steps
- DAY 1: Mix water and rye flour in a clean glass jar and put a lid on (just placing the lid, do not secure it as we want to allow some air and bacteria to get in). Place the jar in a warm place, such as above the fridge (do not place your starter in direct sunlight – ever!).
- DAY 2: Stir your starter morning and evening and leave to ferment.
- DAY 3: Stir your starter morning and evening and leave to ferment.
- DAY 4, morning: It’s time to feed your starter! We will adjust the amounts so stir in water and rye with the amounts listed for day 4.
If you use a rubber band around the jar you can easily monitor when the starter has doubled and is ready to bake with.
- Store your rye starter in the fridge and feed it once a week with water and rye flour.
- FEEDING: for a wheat starter one usually uses a ration of 1:1 (water:flour) but I find that rye requires more liquid and I use 1.25 parts water and 1 part rye.