When it is stored above 26 degrees it will attract a less desirable form of yeast. Before feeding the starter every 12-24 hours, remove half of the starter and discard it. Keep it covered but not closely sealed, so some air can still get in. Maybe refresh it and use some slightly warmer water. We bake (almost) every weekend so our starter is being refreshed at least each week. When using rye flour the result will be totally different, because rye has way less gluten than wheat. It is best that it does, because the more enthusiastic, the better it will help you get a well proofed loaf. If we want to bake, we take it out of our fridge and use it directly for a poolish or biga. It can be used to make a variety of baked goods like my Rye Sourdough Pancakes or Sourdough Rye Bread to name just a few. Great to hear Patricia, how you tweaked your system to perfection! It can be added to the process when you want to cut down on initial mixing or you can even leave out mixing altogether like you would do with the no knead method. A starter is a piece of dough which contains wild yeast and bacteria which you use to make your bread. After 3 days the starter was obviously alive but not very active, The temperature from the fridge to again a rather cool place could be the culprit. It is otherwise very cool in our kitchen right now, about 18C at most; even cooler at night. Hello! Throw away your starter and start over when it develops an awful smell or grows moldy in whichever color, it probably has picked up a bad bacteria in the first feeble stages of the starters life. to the dough mix Stuart. Perhaps the recipe’s author used Gluten flour because he/she had it in the cupboard. Day 3: Your mixture should now be getting active. My rye starter produces bubbles and a yeasty, cider type smell that gets quite strong – but never seems to double in volume. My starter will double or triple throughout the day, after it has been fed. When at any stage your starter gets moldy, smells bad or you see colored spots on your starter which do not seem to belong there, you sadly have to start over as you probably picked up some bad guests. The smell of the mixture at this stage is not very nice, a bit musty but not totally off putting. Should I not refrigerate the starter at all? Bread Scoring with the Lame / Brood insnijden met de Lame, Video: Baking pizza in our outdoor oven – short clips to inspire you, Favorite flatbreads: The Turkish lahmacun – our style, Guest posting: Wouter Groeneveld – Save the sourdough, Guest posting: Wouter Groeneveld – Red Zuurdesem, Stefano shares: Baking in Italy during times of lock down. Or should’nt you be able to smell any sour smell and just the fruity one? Thank you. Normally I only feed it once a week, after my weekend baking, I just give it a few table spoons of water and rye flour, stir and ready! Make sure the container can hold about 1 litre, to avoid overflow. You can use 20 g of your sourdough culture with 90 water and 90 flour the night before, leave to ferment and use that the next day in your recipe. To make the starter: Mix all of the ingredients together in the bowl of an electric mixer.Cover and let sit for 14 to 16 hours at room temperature. Be sure to use water which does not contain chlorine. First bake this weekend, very excited! Cover the dough and let it rest for 30 to 45 minutes; it won't rise significantly. Loosely close the lit of the jar and store at room temperature out of direct sunlight for 24 hours. It rises up to a certain point and then shrinks a bit because some of the build up air escapes again. The first thing we would suggest is transporting it to a slightly warmer place and see what happens. Because of the high percentage of rye in this recipe, we suggest you familiarize yourself with this particular grain before getting your hands into the dough; it can be a little finicky if you're unprepared. Thanks! 2020 Thank you in advance You feed your culture after baking to replenish your stock. I used Hogdon Mills stone ground rye flour. After all it is an organic matter full of bacteria and culture. Hi Belinda, However, now whenever I refresh the rye starter, (as I’ve done a few times now, following your instructions) it does not double in size, although I do get some air bubbles in the starter. Hello Jasper. Perhaps more sour, perhaps more sweet, all depends on the organisms growing in your starter as every starter is different depending on flour and location. It seems that the yogurt maker was heating up too much, so now I am putting my starters (individual spelt; rye; and whole wheat starters) inside a kitchen cupboard which has a light beneath it and this generates a nice warmth inside the cupboard. This way you can keep a small starter and still have the full sourdough flavor. Always wait for your starter to at least double in size before storing it in the fridge, a starter should be fully developed before it can survive in the cold. I had success up to day 3 but did not throw out any of the mixture, added 40 and 40 in an attempt to have more sourdough and it failed to rise at all thereafter. Helen. So after taking out the amount for baking, we just add water and rye flour and stir, so we have about 120g of starter again. The description you give of the rye culture is exactly like it should be so no worries there. And I keep on feeding it in the hope that it will revive, and I can persist on doing so, no issues with my patience. So…throw it away and start again! When your starter is not active repeat the steps of day 2 and 3 until it is getting active. Another interest is the No-Knead method and baking via a Dutch Oven. Loosely close the lit of the jar and store at room temperature (about 20-21 degrees Celcius) out of direct sunlight for 24 hours. Stir it vigorously to incorporate air; cover with a breathable lid. I don’t like wasting food either but at this stage, it is probably not active enough to work as a raising agent. Had lots of difficulties getting the 100% rye starter working like in your pics so I thought I’d let your readers know what I did. The reason for this is that it will develop a lot slower with less water, so it matures during the week and is ready for baking the next weekend. The baked bread should rest for 24 hours before slicing, for best quality. Will this work OK with Rye Flour instead of White Bread Flour? Hi Mamuka, This is a sign of maturation of the starter and the production of acid. After feeding the starter, I leave it overnight in the yogurt maker. It may already look very active and ready, but it needs to fully develop and ripen. Stir vigorously, cover, and wait again for another 12-24 hours. Fermentation is an ancient method of capturing wild yeast to leaven baked goods. They start out fine but after a while the nailpolish smell shows up. If your mixture is not very active yet, throw away half of the mixture and repeat the directions of day 2 again. The yeast and bacteria live on the outside of the grain (just like the yeast to make wine lives on the skin of the grapes). I read your June 12, 2014 email to Andrea, but my case is different. Thank you so much and many happy baking days with your culture. Not that I am going to give up though. 10 year Weekend Bakery: Our 10 best loved recipes! Due to fermentation, many micro-nutrients can be better resorbed than from yeast bread. The first thing we would advice is trying a different (brand) flour and see where that leads. While activating your sourdough rye starter and during maintenance feedings, the instructions call for discarding all but ½ cup starter before each feeding. There will be a change in the final taste of the bread. Should I start over and not use the yogurt maker to keep it warm? The next day you use the preferment with the other ingredients to make the final dough. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Normally you feed your culture after baking to replenish your stock, so you will have the same amount as you started out with. Hallo Ed and Marieke, Thank you Helen, Click here for my basic Sourdough Rye Bread recipe. Many thanks, Thank you. Big advantage for home and hobby bakers is you are wasting far less precious flour when refreshing your culture than you would maintaining a big one! Home » Fermented Foods » How To Make A Sourdough Rye Starter. Roger C. We can understand perfectly! It looks very much like your pictures. Also check out our tips for sourdough baking and maintaining a healthy culture: www.weekendbakery.com/posts…ough-tips/.