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Ingredients

Adjust Servings:
Rye Flour – 3 ½ oz (100 g)
Water – 3 ⅓ fl oz (100 ml)

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Rye Sourdough Starter

Rye Sourdough Starter

Features:
  • Vegan
  • 5 min
  • Serves 10
  • Easy

Ingredients

Recipe

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There are many all-time favorite smells around the world, such as the smell of a new book or freshly cut grass, yet few rival that of freshly baked bread. Warm crust, spongy and moist crumb that melts in the mouth… Unfortunately, not every store-bought loaf can boast of such qualities. As a matter of fact, perhaps it is time to make your own? If so, using a flavorful rye sourdough starter perfect for rye bread is your best bet!

Today, Cook It will teach you how to make a leavening agent, which is considered one of the most beneficial. It is also called ‘eternal,’ and for a good reason, as you can use it endlessly. All you need to remember is to feed your rye sourdough starter with flour.

Steps

1
Done

Day 1

Mix flour with warm water in a 2-quart jar and cover. Let rest at a warm place for a day. The appearance of bubbles will signal the start of the fermentation process.

2
Done

Day 2

Feed the starter. To do this, add another 3 ⅓ fl oz (100 ml) of warm water and 3 ½ oz (100 g) of flour and mix until smooth before leaving to rest for another day.

3
Done

Day 3

The fermentation process is plain to see: the starter expands in size and is bubbly throughout. Its smell may not be pleasant, but you should not worry about it. Feed the starter one last time and set it in a warm place.

4
Done

Day 4

The smell has become sour, the sourdough has slightly decreased in size and is ready for making bread. Take whatever you need for the recipe and transfer the rest to a half-quart jar with holes in the lid. If you store it in a warm place, you need to feed it once every 12 hours; if in the fridge — every 5-7 days. It is truly an eternal starter!

Unlike purchased bread, homemade bread does not grow moldy but stale, and you can store it longer. Homemade yeast will be an excellent substitute for dry yeast (which is chemically processed to the detriment of taste and beneficial properties), and all the ingredients for fresh bakes will always be at your fingertips. Try our rye sourdough starter recipe and share your feedback with us!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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