Best 3 Rye Starter Recipes
Baking bread with a rye starter is a rewarding and enjoyable experience, allowing you to create delicious, wholesome loaves with a unique flavor and texture. The process of making a rye starter is relatively simple, but it does require some time and attention to detail. In this article, we will explore the world of rye starters, providing you with all the information you need to create and maintain a thriving starter, along with tips and tricks for troubleshooting common issues. Whether you're a seasoned baker or just starting out, we'll guide you through the process of making a rye starter that will elevate your bread-baking skills to new heights.
Let's cook with our recipes!
SOURDOUGH STARTER AND SOURDOUGH RYE BREAD
A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time.
Provided by Sharon123
Categories Sourdough Breads
Time 3h20m
Yield 2 large loaves
Number Of Ingredients 12
Steps:
- Make the starter:.
- Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
- Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
- Make the sponge:.
- Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
- Make the bread:.
- Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
- Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
- Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
- Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
- Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!
Nutrition Facts : Calories 3517.3, Fat 10.4, SaturatedFat 1.6, Sodium 3518.3, Carbohydrate 739, Fiber 37.8, Sugar 3.3, Protein 100.9
RYE SOURDOUGH STARTER AND BREAD
Before going gluten free, I used to make this rye bread as a staple. After some failures I succeeded in making the perfect starter which lasted a very long time and got better every time I used it. The secret of sourdough is that it makes the bread more storable. Bread made with sourdough will not become stale for quite a long time, and due to different fermentation many micronutrients can be better resorbed than from yeast bread. The quality of a sourdough depends on the quality of the grain and the mixture of yeasts and bacteria present in the flour. If the rye flour you use is neither chemically treated so that the natural cultures are killed nor contaminated with wrong bacteria, yeasts or mold, you will have a starter which keeps forever when properly kept and fed. The texture of the starter should be creamy, and the smell slightly sour, but not stinging the nose like vinegar. If it smells like vinegar, it contains too much acetic acid which is not desireable. The ration lactic acid - acetic acid should be about 80 to 20. That makes a delicate sour smell. If it smells rotten or looks reddish, it is rotten and you have to discard it.
Provided by Mia in Germany
Categories Breads
Time P3DT1h
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 9
Steps:
- Starter:.
- Day 1: In a 1 quart jar with a lid mix 100 g rye flour with 100 ml lukewarm water. Stir well to completely mix. Don't mind if it seems not to be enough water and the dough is sticky. Just mix well to have a homogenous dough.
- Close the lid of the jar loosely and let stand for 24 hours at room temperature, maybe not in the coolest room of the house --.
- Day 2: Stir the starter well, close the lid again and let stand for another 24 hours.
- Day 3: Stir in 100 g finely ground whole rye flour and 100 ml lukewarm water, cover again and let stand for another 24 hours.
- Open the jar and check the smell: DON'T stick your nose into the jar! I did that with my first attempt and nearly burnt off my mucosa with the cloud of acetic acid that evaporated from the vinegar starter I produced -- So, open the jar and carefully check the smell. If it doesn't sting but smell pleasantly sour, proceed. The colour of the starter should be greyish brown.
- Bread:.
- Place the flour in a large bowl, make a well and fill the sourdough starter into the well. Hold back about 2 tablespoons of the starter, put it into a glass jar, tightly close the lid and keep the jar in the refridgerator. It will not rise while in the fridge nor produce gas, so don't be afraid of tightening the lid.
- Mix the starter with some of the flour, then add the salt and water and knead for about 15 minutes. The dough is very heavy, so most machines give in and collaps. I always kneaded by hand on a floured surface until the dough was smooth.
- Form a ball and dust with flour, cover and let rest for 2 hours.
- On a dusted surface, knead lightly, form an oval loaf, cover and let rest for another hour.
- Preheat oven to 250 degrees Celsius (220 fan assisted).
- Place bread on a baking tray layered with nonstick parchment paper, prick bread with a fork in a regular pattern all over and brush with water.
- Place an ovenproof bowl with hot water on the bottom of the oven, then slip the baking tray into the oven and bake for 15 minutes.
- After 15 minutes reduce heat to 200 degrees Celsius (180 fan assisted), continue baking for 30 minutes.
- Put off the oven after 30 minutes, but don't open yet. Let the bread rest.
- for another 15 minutes in the hot oven.
- Take it out and knock at the bottom of the bread. It should sound hollow.
- Let completely cool on a wire rack.
- You need not keep the bread in the fridge.
- If you use the starter for the first time, it works better if you add some yeast to the bread dough because the fresh starter is not very strong.
- The starter which you hold back will be strong enough without adding yeast if you feed it again for 3 days like described above.
Nutrition Facts : Calories 3490, Fat 15.2, SaturatedFat 1.8, Sodium 4690.5, Carbohydrate 754.3, Fiber 118, Sugar 11, Protein 108.8
RYE STARTER
This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye.
Provided by Jon
Categories Bread
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
- Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
- Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
- Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 71.8 g, Fat 1.6 g, Fiber 7.2 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 0.2 g
Tips:
- Keep your rye starter in a warm place, ideally between 75-80°F (24-27°C). This will help it to ferment properly and double in size within 12-24 hours.
- Use unbleached all-purpose flour or rye flour to feed your starter. Avoid using bleached flour, as it can inhibit the growth of the yeast and bacteria in your starter.
- Feed your starter regularly, at least once a day. This will help to keep it active and prevent it from dying.
- When feeding your starter, use equal parts flour and water. For example, if you have 1 cup of starter, add 1 cup of flour and 1 cup of water.
- Stir your starter well after feeding it. This will help to incorporate the flour and water evenly and prevent it from becoming lumpy.
- If you're not using your starter regularly, you can store it in the refrigerator for up to 2 weeks. When you're ready to use it again, take it out of the refrigerator and let it come to room temperature for several hours before feeding it.
Conclusion:
Making and maintaining a rye starter is a rewarding experience. With a little care and attention, you can create a starter that will produce delicious, flavorful bread for years to come. Just remember to follow these tips and you'll be well on your way to creating a successful rye starter.
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