How to make rye starter
Servings: 1 /2 pint
Ingredients
- Rye flour whole ground, or store bought
- Water
Instructions
DAY 1
- Place 1 cup of rye flour into a jar with an air tight lid (I use Weck jars).
- Add 1/3 cup filtered water; mix until no dry bits remain. I like my starter to be the consistency of thick porridge.
DAY 2
- Add 1/3 cup rye flour and 2 tablespoons water. Mix. Cover. Leave.
DAY 3
- Scoop out half the starter out of the jar; add 1/3 cup rye flour and 2 tablespoons of water. Mix.
DAY 4 AND BEYOND
- Repeat DAY 3 steps.
Notes
- You will notice active bubbling on day 3, but the smell might not be that pleasant; right now there is a food fight between good and bad bacteria so even if it seems that the starter is ready - not just yet! With regular feedings, beneficial wild yeast and lactic bacteria settle in and create an acidic environment that keeps unwanted bacteria out and allows your starter to thrive.
- I think you can get a strong rye starter by day 6 or 7, when the rise after feedings is consistent and the smell is pleasant.
- You can continue with regular feedings if you plan on using your rye starter often, or place it in the fridge at that point.
- You can feed it once every week or every other week while in the fridge and remove it 6-8 hours before using.