Recipe For Rye Sourdough Starter Recipe
This month The Food In Jars Mastery Challenge centres around fermentation. I decided to make a rye sourdough starter so I can experiment with new types of breads.
Head straight on to the Recipe For Rye Sourdough Starter ♥
How we approach life and what happens to us can make all the difference. Last Tuesday a fire blazed through the mountain above where we live. The biosphere has to burn for the fynbos to grow. We have got used to the fires and most times they do no damage to the houses on the mountain. The worst we experience is a lot of soot on our floors and in our pools. Not to sound blasé, but when our neighbours who live below us called Dave to say they were getting ready to evacuate I had a little chuckle. There is no way the fire could get to us and I have never been worried about that. However, the smoke was really bad at the top of the mountain and I sent a message to a friend to see if they were OK.
Today’s inspiration ♥ Recipe For Rye Sourdough Starter ♥ can be found on Lavender and Lime Click To Tweet
Her reply to me was that they were safe, and at their workshop. Their house had burnt down and they had managed to save themselves, the kidlet and the animals. Her partner woke up the next morning and told the world that he had all he needed right next to him! My response to reading how they were looking forward to starting again made me realize something. We have a choice to make about how life affects us. I think that by focussing on what we have, we have it all! Alex will have lost his sourdough starter in the fire and so I have made him a new one. I am also looking forward to experimenting with the rye sourdough starter and sharing with you all the new loaves I make.
Click on the links for conversions and notes. Recipe For Rye Sourdough Starter Save Print When your starter is bubbly and lively you are ready to start making sourdough bread All Rights Reserved: From Perfecting Sourdough page 40 Ingredients 200g rye flour, divided 400g water, divided Method day 1 Place 50g of the flour and 100g of the water into a large glass bowl Mix together using a whisk and cover with clingfilm Leave to stand in a warm place for 24 hours day 2 Add 50g of the flour and 100g of the water to the starter mixture Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours day 3 Add 50g of the flour and 100g of the water to the starter mixture Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours day 4 Add 50g of the flour and 100g of the water to the starter mixture Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours day 5 Your starter should be nice and bubbly now If it is, you can start using it (transfer any left over to a sterilized airlock container If it isn't, leave to stand for a further 24 hours day 6 If your starter is not nice and bubbly, discard it (in the bin, not down the drain) and try again * If it is, you can start using it! My Notes * Your house might be too clean! Try using only hot soapy water to clean your kitchen for a week before trying again. Or, where you live is too polluted and the air has no natural yeasts floating around. 3.5.3226
Inspiration published on Lavender and Lime November 17:
2014 – Poached Guavas
2013 – Interview With Sarah Graham
2011 – Baked Chocolate Custard
2010 – Truffle Omelette
Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related