Sourdough made from rye flour

Step-by-step preparation

Cooking time: 5 day

1. STEP 1

   

   How to make sourdough from rye flour at home? To prepare the sourdough, we need only two ingredients - rye flour and water. We will prepare it within five days.

2. STEP 2

   

   Day 1. Mix 150 ml of water and 100 grams of flour to form thick sour cream. The water should be slightly warm. Choose a large glass or plastic container for the starter, as it will grow.

3. STEP 3

   

   Cover the dishes with cling film, then with a towel and place in a warm place. Just don’t place it near heating appliances - the starter will start to grow too quickly and may spoil. I usually do this in the oven, cold! A kitchen cabinet also works well.

4. STEP 4

   

   Day 2. After 24 hours, take out the starter. It grew a little in size and bubbled slightly. There was a smell of fermentation.

5. STEP 5

   

   Add 100 grams of water, mix well. Add 100 grams of flour and stir until the lumps disappear. This process is called "feeding" the starter. Cover again with film, a towel and place in a warm place.

6. STEP 6

   

   Day 3. Take out the starter, pour in 150 grams of water, mix, add 100 grams of flour, mix, cover, put in a warm place. There are times when the starter grows too much and it no longer has enough utensils to use. If this happens to you, then remove half of the starter and feed it with half a portion of flour and water. Or transfer to an even larger container.

7. STEP 7

   

   Day 4. See how active the starter is on the fourth day! A lot of bubbles appeared and the smell became brighter.

8. STEP 8

   

   Again pour in 100 grams of water, mix, add 100 grams of flour, mix, cover with film, a towel, and put in a warm place.

9. STEP 9

   

   Day 5. The starter is ready! It has grown very much and has a sour, yeasty smell. You can already bake bread on it.

10. STEP 10

    

    I put half of the starter in a jar and put it in the refrigerator, and baked bread with the rest.

Comments on the recipe

GalchonoK

01.11.2023

5

These pancakes made with rye sourdough are delicious.

Maystin

01.11.2023

4.5

What a fun thing it is to grow sourdough from rye flour at home! To begin with, I took a 0.5 liter jar and halved the proportions of the recipe, but already on the 3rd day the sourdough wanted to “escape”, so I transferred half the mass into a new liter jar and continued to grow it. From the very first day, the sourdough has a noticeable smell of fermentation, not very pleasant, but every day it becomes softer and now it reminds me of the smell of chopped apple and pear skins. But maybe it’s just me, because my husband didn’t smell such a smell from the sourdough) I used the resulting sourdough to bake bread from wheat flour. It turned out soft, airy, with a slight rye sourness and did not crumble when cutting! Katushafin, thank you very much for the recipe!

Tatyana EAO

01.11.2023

4.7

I did it using this technology - everything worked out the first time. Now he lives in the refrigerator. I don’t warm up the rye sourdough while feeding it - I just add flour slurry and put it back.

Tati

01.11.2023

4.6

Hello! I'm very interested in your recipe! I want to make a starter, but I’m afraid I’ll miss the container)). Can you tell me what size container should be for this amount of starter?

Tati

01.11.2023

5

Thank you!

katushafin

01.11.2023

4.9

Contact us!

Juli Li

01.11.2023

4.7

My rye flour starter came out of a 1 liter jar on the third day. What to do??? And why did this happen? :(