Creating a Rye Starter
Creating a Rye Starter
“There are many ways to create a starter. This is a simple method using Rye and All-Purpose flours. It can be used to make white, wheat or rye breads, rolls, muffins, etc."
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Rye flour can sometimes really help a starter take off. If you are having trouble getting your starter to take off, try adding a little rye flour to your next feeding. It will not make your bread taste like rye bread. If you use a small, wide-mouthed Mason jar, You can use these smaller quantities to get your starter going so you waste less flour and water..
Day 1:
In a small, clean, wide-mouthed Mason jar, mix together:
50g rye flour
62g warm filtered water
Cover loosely with plastic wrap or cloth.
Day 2:
In a clean bowl, reserve 38g of starter from Day 1. Discard the rest. (Do not save discard yet)
To the reserved starter add:
25g rye flour
25g all-purpose flour
55g warm filtered water
On day 2, you may see your starter double in size. This is called a false rise. It is a rise caused by the bad bacteria. You do not want to use your starter yet.
Day 3:
You should start seeing activity including bubbling and a fruity aroma.
In the morning, transfer 38g of starter from Day 2 to a clean jar. Discard the rest. (Do not save it yet)
To the reserved starter add:
25g rye flour
25g all-purpose flour
55g warm filtered water
Days 4-6:
From here on, you will be feeding your starter twice daily for 2 weeks until your starter gets really strong. Each day, you should be seeing more activity – more bubbles, and on the side of the jar you should see indications that it has been rising and falling.
Continue with:
38g starter
25g rye flour
25g all-purpose flour
55g warm filtered water
Day 7 & Beyond: (still feeding twice daily) - This is how I continue to feed my starter, "Ryechel".
10g starter
15g rye flour
35g all-purpose flour
50g warm filtered water
Once it doubles in size, you can start using the discard in discard recipes. (Pancakes, muffins, rolls,…) After 3 days of your starter doubling and falling, it is ready to bake your first loaf of bread.
After 14 days: You may now feed once daily if you leave it on the counter.
If you are not baking often, you can store your starter in the refrigerator and feed it weekly.
A sample feeding chart is shown below:
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