Sourdough Starter And Sourdough Rye Bread Recipes

SOURDOUGH RYE BREAD

Steps:

• Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
• If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
• Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
• After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
• Cover the bowl and after 60 minutes knead the dough, return it to the bowl. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate over night.
• Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
• If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape. If baking in a Dutch oven form the dough into a round ball.
• Place on a wooden peel or sheet pan sprinkled liberally with corn meal. If you want to bake the bread in a Dutch oven place the dough onto a sheet of parchment paper. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
• Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven. If you want to bake the bread in a Dutch oven or other heavy pot put that in the oven to preheat.
• Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
• Slide the dough onto the preheated stone or slide the sheet pan into the oven. The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 35 minutes.
• If using the Dutch oven to bake follow these directions: Remove the preheated pan from the oven and remove the lid. Use the parchment paper to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet. Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes.
• Cool completely on a wire rack before slicing.

SOURDOUGH STARTER AND SOURDOUGH RYE BREAD

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!

SOURDOUGH RYE

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.

RYE SOURDOUGH STARTER AND BREAD

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.

RYE SOURDOUGH BREAD

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.

RYE SOURDOUGH STARTER

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.