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| Home -> [Bakery, Breads, Sourdough, Tarts & Pies] -> [Sourdough rye starter Recipe] |
Sourdough rye starter
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| Artist: |
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Yield: |
1 |
| Categories: |
Bakery, Breads, Sourdough, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| 2
| cup | Rye flour | | 1
| tbsp | Yeast | | 1 1/2
| cup | Lukewarm water | | | Onion slice optional |
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Procedures:
| 1 | In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. | | 2 | Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. | | 3 | Place in a warm, draft-free place, at an even 85f for 3 days.; stir several times daily. | | 4 | Remove onion slice and refrigerate until ready to use. | | 5 | Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. | | 6 | To replenish, always use rye flour. | | 7 | If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. | | 8 | Like whole wheat starter, you may have to plan longer rising times for dough made with this one. |
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