PreviousContentsNext

The Rye Chef

DAY, 1

1/2

cup

, (4 fluid ounces) spring water

2/3

cup

, (3 ounces) organic stone-ground rye flour, preferably medium

ground

Pinch

DAY, 2

1/2

cup

, (4 fluid ounces) spring water

2/3

cup

, (3 ounces) organic stone-ground rye flour, preferably medium

ground

DAY, 3

1/2

cup

, (4 fluid ounces) spring water

2/3

cup

, (3 ounces) organic stone-ground rye flour, preferably medium

ground

DAY, 4

1/2

cup

, (4 fluid ounces) spring water

2/3

cup

, (3 ounces) organic stone-ground rye flour, preferably medium

ground

1

Day 1: In a tall 2 to 3-quart clear plastic container with a tight-fitting

2

lid, stir together the water, flour, and yeast. Scrape down the sides of

3

the container with a rubber spatula. Cover tightly and put in moderate (74

4

to 80 degree) place for 24 hours. Day 2: Open the container. The young

5

chef will probably show few signs of activity; the mixture will look like

6

cardboard pulp. Donít worry! Itís still a young chef. It will, however,

7

have a sweet and musty smell and the beginnings of a tangy taste. Continue

8

building the chef by adding the water and rye flour. Stir vigorously to

9

bring fresh oxygen into the chef and distribute the fresh flour and water.

10

Scrape down the sides, cover tightly and put in a moderate (74 to 80

11

degrees) place for another 24 hours. Day 3: The chef should have expanded

12

noticeably. There should be bubbles on the surface. Taste itóit will have

13

a pronounced sour taste and smell. Hold the container up and observe the

14

large and small holes formed beneath the surface. Stir it with a wooden

15

spoon; you should hear the faint crackle of gas bubbles popping. The chef

16

is very much alive and maturing. Insert the spoon again and lift it up

17

slowly. Short glutinous strands will stick to the spoon. Once again,

18

nourish the chef by vigorously stirring in another addition of the spring

19

water and rye flour. Scrape down the sides, cover tightly again, and

20

return to its moderate-temperature place. Let stand for another 24 hours.

21

Day 4: The chef is almost mature and ripe. It has expanded a great

22

dealómaybe almost doubled in volume from Day 3, and it is very lively with

23

bubbles and a well-developed cellular structure. You will see a honeycomb

24

of large and small holes through the clear plastic container. Taste and

25

smell the chefóit is pungent and unmistakably tangy, sour but not bitter.

26

Nourish again with the last addition of spring water and rye flour,

27

stirring vigorously. Using a black marker pen, mark the level of the chef

28

on the side of the clear plastic container. Scrape down the sides, cover

29

tightly, and let stand again in the same place for only 8 hours.

30

If your chef was ripe, the mixture should almost double in volume. You can

31

check its growth by comparing the height of the risen chef against the

32

mark you made on the side of the container before the last rising.

33

The chef is now ready to use to create your sourdough starter. If you are

34

not going to make the starter immediately, refrigerate the chef in its

35

tightly covered container for up to 3 days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 9 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

77.06

Calories From Fat (4%)

3.23

% Daily Value

Total Fat 0.39g

<1%

Saturated Fat 0.11g

<1%

Cholesterol 0mg

0%

Sodium 3.12mg

<1%

Potassium 134.47mg

4%

Total Carbohydrates 25.14g

8%

Fiber 16.57g

66%

Sugar 0.68g

 

Protein 1.24g

2%