Tuesday, October 5, 2010

Rye Sourdough Starter!

Today I am trying a new adventure!  I have the best recipe for a Sourdough Rye Bread (thank you very much Old Camp Cook!).  And, thank you again Old Camp Cook for sharing the Sourdough Rye starter with me.  I found a recipe for making your own sourdough rye starter - how exciting is that! (I know . . . I need to get a life!).  This is one of those recipes tucked in that folder that I printed off the Internet many moons ago from some web page I have long forgotten.  If I remember, I promise I will give the person credit for this fine recipe! 

This recipe is very versatile - you can use it to make a white flour starter, whole wheat flour starter or rye starter.  In this "adventure", I am going to make rye.  Maybe in some later "adventure", we will make a whole wheat starter (don't want too much excitement in one day!).

1/4 cup rye flour
1/4 cup bread flour (do not use all purpose flour)
1/2 cup apple cider or pineapple juice (I used apple cider)

Mix all 3 together in a mason jar.  That's it (well, for today).  This is a several step process.  This is officially "Day 1"

"Day 2" is just as exciting.  All you do is stir it!

"Day 3" gets a little more intense!  Pour half of your starter off (probably best in a baggie - this will be like paste and could clog your drains).  Add 1/4 cup rye flour, 1/4 cup bread flour and 1/2 cup apple cider or pineapple juice (stick with the liquid you started with - don't change) - mix together so they are blended.

"Day 4"  will just be a repeat of "Day 3"

"Days 5 -14" gets more exciting.  Now you don't need juice any more.  I guess our starter has grown up.  Pour off half of your starter (don't forget the baggie!) Use 1/2 cup water (some "experts" say don't use tap water, while others say you can - I use tap water without any problems).  Here is where the decision making comes in - do I want a white flour starter, whole wheat starter or rye starter.  The answer is RYE STARTER (if you picked C - you win!).   So you will add 1/2 cup rye flour - mix until blended.

At this stage, the starter should be very active and be ready for bread.  So, hopefully, in 14 days from now we will have Sour Rye bread!