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    Rye Sourdough Starter Recipe - King Arthur Baking

    Uploaded by

    Dustin Owens

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Rye Sourdough Starter Recipe - King Arthur Baking

    Uploaded by

    Dustin Owens
    3 views2 pages

    Original Title

    Rye Sourdough Starter Recipe _ King Arthur Baking

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    3 views2 pages

    Rye Sourdough Starter Recipe - King Arthur Baking

    Uploaded by

    Dustin Owens

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Rye Sourdough Starter

    Are you a devoted rye bread baker looking to develop a rye starter for
    your sourdough rye recipes? Here's a simple way to turn some of the
    discard from your current sourdough starter into a rye starter you can
    maintain and use for all your rye baking needs.

    PREP T O TA L YIELD

     15 mins 3 days 15 6 ounces (3/4


    mins cup) starter

    Ingredients
    First feeding
    1/4 cup (57g) sourdough starter, unfed/discard
    1/4 cup (57g) room temperature water (70°F)
    heaping 1/2 cup (57g) King Arthur Organic Pumpernickel Flour*
    *Also known as whole rye flour.

    Second and subsequent feedings


    1/4 cup (57g) starter, from above
    1/4 cup (57g) room temperature water (70°F)
    heaping 1/2 cup (57g) King Arthur Organic Pumpernickel Flour

    Instructions
    1 For the first feeding: Combine the 1/4 cup starter with 1/4 cup room-temperature water and a heaping 1/2
    cup pumpernickel flour (organic preferred).
    2 Place the starter in a nonreactive container. Sprinkle a light coating of pumpernickel flour over the top of
    the starter and cover it.
    3 Allow the starter to rise for 12 hours at room temperature (70°F).
    4 For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or
    give away the rest. Feed the 1/4 cup starter with 1/4 cup room-temperature water and a heaping 1/2 cup
    pumpernickel flour.
    5 Sprinkle the top of the starter with pumpernickel flour and cover it. Allow the starter to rise for 12 hours at
    room temperature.
    6 Repeat feedings as above until the starter is rising well and has a pleasantly tangy odor. The more feedings
    you give it the better, as it takes a few days for the starter to completely establish itself as a rye starter.
    7 Once the starter is rising well, you can refrigerate it for up to a week before feeding it again. Feed your
    starter as above and allow it to sit out at room temperature for 2 hours before returning to the fridge.

    Tips from our Bakers



     You can substitute medium rye flour for pumpernickel, but pumpernickel flour is preferable. The starter will
    likely ferment more quickly with medium rye flour because it'll be wetter.

     If you've made Jewish Rye Bread you can use the remaining rounded tablespoon of rye sour in place of the
    1/4 cup of unfed sourdough starter in the first feeding, then proceed as above.

     If your rye starter has been stored in the refrigerator, be sure to give it two or three feedings at room
    temperature (morning and evening) before you plan to use it in a recipe. This will revive it and help achieve
    optimum rise and flavor in your bread.

     Add your rye starter to a recipe after it's been fed and isn't quite doubled in size. It will be domed on top,
    with islands of rye flour surrounded by cracks and crevices. This will likely take about 8 hours at 70°F, but
    everyone's starter will be a little different.

    We're here to help. King Arthur Baker's Hotline: (855) 371 2253

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