Day one (scratch): Place 23g dark rye flour and 14g filtered room temp water in a small container and mix together until it forms a stiff dough. Roll the dough into a ball with your hands and return to the container. Cover container with a paper towel or light kitchen cloth, linen square, or quadrupled cheesecloth and secure with a rubber band. Place container out of the way in an area where the temp is around 65-75 degrees f. (will do better in warmer area.)
Day one (existing starter with any type of flour): Place 5g sourdough starter with 20g dark rye flour and 12g filtered room temp water in a small container and mix together until it forms a stiff dough. Roll the dough into a ball with your hands and return to the container. Cover container with a paper towel or light kitchen cloth, linen square, or quadrupled cheesecloth and secure with a rubber band. Place container out of the way in an area where the temp is around 65-75 degrees f. (will do better in warmer area.)
Day two and forward: Discard all by 5g of the starter from the previous day. Add 20g dark rye flour and 12g filtered room temp water and mix well as with previous days, finishing by rolling into a ball. Cover container with a paper towel or light kitchen cloth, linen square, or quadrupled cheesecloth and secure with a rubber band. Place container out of the way in an area where the temp is around 65-75 degrees f. (will do better in warmer area.)
Your starter is ready for baking when it is vigorous-ish. When starting from scratch, give it at least two weeks before trying to make a levain. If you're creating from existing, it is ready to use to make levains after 2 - 4 days.
This one will not double, it's stiff. But if you use a glass container, you will see bubbles forming on the bottom of the container consistently every day when it's ready. It will start to smell mildly sour when you open it. If you break it open it may be slightly orangey-pink.
Use in recipes that call for rye sourdough st
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Stiff Rye Sourdough Starter (60% Hydration) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
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Data from USDA National Nutrient Database.
