Rye Sourdough Starter Recipes

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SOURDOUGH STARTER AND SOURDOUGH RYE BREAD



Sourdough Starter and Sourdough Rye Bread image

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

2 cups unbleached white flour
1 teaspoon fast-rising active dry yeast
1 cup lukewarm water
1 3/4 cups rye flour
1 cup lukewarm water
12 cups unbleached white flour, plus extra for sprinkling (may replace 2-4 cups of the white flour with whole wheat)
1/4 ounce fast-rising active dry yeast
1 cup lukewarm water
3 tablespoons caraway seeds (optional)
1 tablespoon salt
sunflower oil, for greasing (or corn oil)
cornmeal, for sprinkling

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



Rye Sourdough Starter image

Once it is properly fermented, the dough can be stored in the refrigerator indefinitely as long as it is replenished every two weeks by adding equal parts flour and water.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/4 cups

Number Of Ingredients 5

1 teaspoon dry yeast
1 cup warm water
2 cups buttermilk, room temperature
2 tablespoons sugar
1 3/4 cups rye flour

Steps:

  • In a large mixing bowl, combine yeast and the water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.
  • Stir in buttermilk, sugar, and 1 1/2 cups flour. Cover with a kitchen towel, and let stand in a warm place 24 hours. Whisk in another 1/4 cup flour until it is well combined. Set aside, covered, another 24 hours before using or storing in a jar or airtight container.

SOURDOUGH RYE



Sourdough Rye image

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

Provided by JACLYN

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time P1DT1h40m

Yield 24

Number Of Ingredients 13

1 cup sourdough starter
1 cup rye flour
½ cup bread flour
⅔ cup water
¼ cup water
1 cup rye flour
1 cup bread flour
½ tablespoon salt
1 tablespoon white sugar
1 tablespoon olive oil
1 tablespoon caraway seed
½ cup water
1 teaspoon salt

Steps:

  • The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
  • The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
  • Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
  • Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
  • Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g

ARTISAN SOURDOUGH RYE BREAD



Artisan Sourdough Rye Bread image

This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

RYE STARTER



Rye Starter image

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

1 ½ cups whole meal rye flour
¾ cup filtered or spring water
1 ½ cups bread flour
¾ cup filtered or spring water

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

RYE SOURDOUGH BREAD



Rye sourdough bread image

This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique

Provided by Barney Desmazery

Categories     Buffet, Side dish

Yield Makes 1 loaf (cuts into 12-15 slices )

Number Of Ingredients 5

250g wholemeal rye flour
100g active rye starter (see above)
500g wholemeal rye flour , extra for dusting
10g fine salt
25g butter , softened, for the tin

Steps:

  • Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
  • Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
  • Work the salt into the dough then leave, covered, for another 2 hrs.
  • Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
  • Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.

Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.86 milligram of sodium

RYE SOURDOUGH STARTER



Rye sourdough starter image

Use rye flour to make an easy sourdough starter with a deep molasses flavour. Once active, you can use it to make any type of sourdough bread

Provided by Barney Desmazery

Categories     Side dish, Snack, Soup

Yield 1 LOAF (12-15 SLICES)

Number Of Ingredients 1

250g wholemeal rye flour

Steps:

  • Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Day 2: Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Day 3: Today you might see a few small bubbles forming and the mixture should smell grassy and a little acidic. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Day 4: More bubbles should have appeared today and the mixture should smell of yeasty beer. Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  • Day 5: Fermentation should have set in now and the mixture might be ready to use. If a teaspoon of the starter floats in warm water, it's ready. If not, mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave covered, with a tea towel, at room temperature for 24 hrs.
  • Day 6: The mix should be really bubbly and be giving off a strong smell of alcohol. Test in the same way as yesterday. If it's not ready, continue mixing 25g flour with 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue.You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate.Use the starter to make rye sourdough bread.

RYE SOURDOUGH STARTER AND BREAD



Rye Sourdough Starter and Bread image

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

100 g whole rye flour, finely ground
100 ml lukewarm water
100 g whole rye flour, finely ground
100 ml lukewarm water
800 g whole rye flour, finely ground
300 g sourdough starter
450 ml lukewarm water
2 teaspoons salt
flour, for dusting

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

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From weekendbakery.com


ULTIMATE SOURDOUGH RYE STARTER GUIDE WITH SOURDOUGH
2021-10-31 Day 1: Mix 15 grams white flour, 35 grams rye flour, and 50 grams water together. Let it sit in a closed container for 24 hours at room temperature. Day 2,3,4,5: Feed with 25 grams white flour, 25 grams rye flour, and 50 grams water each day and keep it at room temperature. Day 6: Remove 200 grams starter.
From pantsdownapronson.com


HOW TO MAKE A RYE SOURDOUGH STARTER FROM SCRATCH - CBC
2019-05-31 Preparation. In a spotlessly clean, large nonreactive ceramic or glass bowl, combine the water and flour, and whisk to a smooth batter. Notice how …
From cbc.ca


ACTIVE SOURDOUGH STARTER – RYE’S AND SHINE SOURDOUGH
Our Sourdough Story. Founded in Toronto's historic St. Lawrence Market district, Rye's and Shine Sourdough was started with the purpose of sharing the ability to bake delicious and fresh sourdough bread at home. It had originally taken several months of dedication and testing different recipes in order to build up a perfect sourdough culture.
From ryesandshinesourdough.com


RYE SOURDOUGH STARTER (HOW TO CREATE & MAINTAIN) - UMAMI GIRL
2021-03-07 Spoon in 100 grams of flour. Stir well, just like yesterday, until there is no dry flour anywhere in the jar. Use your spoon to gently pack down the starter into a relatively even layer. Adjust the placement of the rubber band to the level of the top of the starter. Position the lid and screw it on loosely.
From umamigirl.com


SOURDOUGH STARTER FROM RYE FLOUR → FERMENTATION LOVE
The sourdough starter will keep in the refrigerator for about a week. After that you need to refresh it again. This means that you mix 10-15 gr. of the starter with 50 gr. of rye flour and 50 gr. of lukewarm water in a fresh jar. Put the lid on the jar and let the starter rise at room temperature for 8-10 hours, until the volume of the dough ...
From fermentation.love


EASY SOURDOUGH RYE BREAD RECIPE - SOURDOUGH&OLIVES
2018-01-25 Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. If you have a baking stone or dutch oven, use them. Score the loaves in your preferred pattern and place them in the oven. Pour some water on the plate below and bake each loaf in 35-45 minutes.
From sourdoughandolives.com


RYE + SPELT SOURDOUGH RECIPE | THIS DOCTORS KITCHEN
2019-09-20 Take 160g of active starter from the counter and mix into a large bowl with 150g warm water and 15g runny honey. Mix until well incorporated. In a separate bowl mix together the flours and salt. Add the wet ingredients to the dry ingredients and either use a stand mixer or hand mix the dough for 5 – 10 minutes.
From thisdoctorskitchen.com


HOMEMADE RYE SOURDOUGH STARTER - A CANADIAN FOODIE
2015-12-11 Step Three: Day 4. Add 100g organic rye flour and 100g tepid water to the starter; mix with a spoon to combine. Place back in oven for 24 more hours; sealed with oven light on. Starter will start slowly growing.
From acanadianfoodie.com


SOURDOUGH: STARTER AND RECIPES - BOB'S RED MILL
Sourdough; Starter and Recipes; Home. Recipes. Traditional Gluten Free. Tools. FAQs . HOW TO MAKE SOURDOUGH BREAD. Our guide to goodness. Sourdough bread may seem like the undiscovered country, but with our step-by-step guide, we'll take you on a journey from building your starter, to making delicious sourdough bread, to creating all kinds of delicious baked …
From bobsredmill.com


SOURDOUGH STARTER | RICARDO
Place ½ cup (75 g) of all-purpose flour and ½ cup (75 g) of whole-grain flour in the jar. Add 2/3 cup (150 ml) of the water. Stir with a wooden chopstick. Cover the jar with a double layer of cheesecloth, one layer of paper towel or a clean dishcloth and secure with a rubber band or metal ring. Let sit at room temperature for 48 hours.
From ricardocuisine.com


RYE SOURDOUGH STARTER - RED STAR® YEAST
In a 4-quart nonmetallic container, dissolve yeast in warm water (110-115ºF); let stand 5 minutes. Add rye flour and caraway seeds; stir. Cover loosely with plastic wrap. Let stand in warm place for 2 to 3 days. Stir twice each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands.
From redstaryeast.com


RYE SOURDOUGH STARTER RECIPE FOR MAKING YOUR OWN BREAD - COOK IT
2020-10-16 Day 1. Mix flour with warm water in a 2-quart jar and cover. Let rest at a warm place for a day. The appearance of bubbles will signal the start of the fermentation process. 2. Done.
From cookit.guru


HOW TO MAKE A SPROUTED RYE SOURDOUGH STARTER - CULTURED GURU
2020-07-25 Leave the mixture on the counter for 24 hours. (Days 3-7, Feeding and Discarding). In a clean jar add 50 grams starter mixture, 50 grams sprouted rye flour, 100 grams of water. Stir until evenly combined, and scrape down the sides of the jar. Replace the breathable lid and allow it to ferment for 24 hours.
From cultured.guru


SOURDOUGH RYE BREAD - BOSTON GIRL BAKES
2020-09-24 Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the …
From bostongirlbakes.com


WHOLE FOODS SOURDOUGH STARTER : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MAKE YOUR OWN RYE SOURDOUGH BREAD (RECIPE)
2022-04-14 Tip the dough onto a lightly floured surface and knock out the air from the bread. Lightly knead dough for a few minutes, then roll dough into a ball, dust lightly with flour, and place into either a floured banneton or a mixing bowl lined with a floured tea towel. Cover bowl or banneton with plastic and place in a cool place and leave to rise slowly for 8 hours.
From thespruceeats.com


THE COMMON LOAF RECIPE - RYE SOURDOUGH STARTER RECIPE
This recipe makes 2 x 750g loaves. Download PDF to print out. Ingredients: 300g organic wholemeal rye starter; 720g organic white strong flour; 480g water; 15g sea salt; Method: In a mixing bowl bring together the sourdough starter, flour and water until all ingredients are wet and there are no large lumps. Cover bowl with a tea towel and leave ...
From riotrye.ie


HOMEMADE RYE SOURDOUGH STARTER - PRACTICAL SELF RELIANCE
2019-03-25 Mix 1 cup rye sourdough starter culture with 2 cups rye flour and 2 cups milk. Cover with a towel and let stand overnight. The next morning, stir in 2 eggs, 1/4 cup melted butter, 1 teaspoon baking powder and 1/2 tsp salt. Cook them in a waffle iron just like any regular waffles. All Rye Sourdough Waffles.
From practicalselfreliance.com


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