HOW TO MAKE A RYE SOURDOUGH STARTER


   
Learn how to make your own fresh sourdough starter in 10-14 days! We use rye flour because it is the easiest to care for and can be used to make other types of sourdough bread (i.e. white, spelt, etc).
       
You will need:
1 litre (1 quart) food grade plastic container or a wide mouth glass jar
Scales
Jug
Stainless steel fork
Filtered water
Pineapple juice (optional)
Rye flour (fresh and organic or biodynamic)
  
DAY #1: Mix 60g filtered water (or pineapple juice) and 60g rye flour together. Rest for 24 hours at room temperature.
  
DAY #2: Mix well. Rest for 24 hours at room temperature.
  
DAY #3: Has bubbles = discard half of the starter. Add 60g filtered water (or pineapple juice)  and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
No bubbles = mix well. Rest for 24 hours at room temperature.
  
DAY #4: Has bubbles = discard half of the starter. Add 60g filtered water (or pineapple juice) and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
No bubbles = mix well. Rest for 24 hours at room temperature.
  
DAY #5: Discard half of the starter. Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #6: Has bubbles = Discard half of the starter (or make sourdough pancakes with the discarded starter - our recipe will be added on July 10th).  Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #7: Discard half of the starter (or make sourdough tortillas with the discarded starter - our recipe will be added on July 11th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #8: Discard half of the starter (or make sourdough waffles with the discarded starter - our recipe will be added on July 12th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #9: Discard half of the starter (or make sourdough English muffins with the discarded starter - our recipe will be added on July 13th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #10: Discard half of the starter (or make sourdough banana bread with the discarded starter - our recipe will be added on July 14th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature. You can make extra starter (by adding equal amounts of water and flour) to make a small sourdough loaf to test your starter if you like today!
  
DAY #11: Discard half of the starter (or make blueberry & apple sourdough muffins with the discarded starter - our recipe will be added on July 15th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #12: Discard half of the starter (or make sourdough coffee cake with the discarded starter - our recipe will be added on July 16th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #13: Discard half of the starter (or make parmesan and garlic sourdough crackers with the discarded starter - our recipe will be added on July 17th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
  
DAY #14: Discard half of the starter (or make sticky sourdough cinnamon scrolls with the discarded starter - our recipe will be added on July 18th). Add 60g filtered water and 60g rye flour to the starter container and mix well. Rest for 24 hours at room temperature. Your starter is now ready to make your first sourdough!
   
RETURN TO SOURDOUGH ARTICLES
    
NOTES:
  • 60g = 2oz
  • The Pineapple Juice Solution by microbiologist Debra Wink
  • Food Preserving Make Along Event on Facebook July 5-18
  • Food Preserving Event Test: recipe above vs. pineapple juice (used instead of water for Day 1-4) vs. 12hr feedings (instead of 24hrs). Let's see which method makes the best sourdough starter!

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