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Sourdough Rye Starter:

1

cup

, (9-ounces) ripe rye chef, at room temperature

1

cup

, (5-ounces) rye flour, preferably medium ground

1/2

cup

, (4 fluid ounces) spring water

1

Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic

2

container with a tight fitting lid. Add the rye flour and spring water,

3

and stir vigorously with a wooden spoon until the mixture becomes thick

4

and pasty. Mark the level of the mixture on the side of the container with

5

a black marking pen. Scrape down, cover tightly, and let stand in a

6

moderately warm (74 to 80 degree) draft-free place until almost doubled in

7

volume, 8 to 10 hours. The mixture will look light and spongy. You can

8

observe the level of sourdough by using the black mark on the side of the

9

container as an indicator. Do not let the sourdough ferment for longer

10

than 10 hours, or the yeast may exhaust itself and the dough may not rise

11

properly. The ripe chef has now produced 18 ounces of ripe sourdough,

Servings: 1

Yield: