1/8 tsp Active Dry Yeast
1 cup Warm Water
and add approximately
1/2 to 3/4 cup of Organic Dark Rye Flour + 1 cup water to it every day just so that it returns to the same consistency
You mix this up in a container, cover it with some saran wrap and elastic band, and poke a few holes in the plastic wrap with a toothpick to get some air in. You leave this on your counter or in a warm spot for 24 hours, check on it once in a while. Keep feeding it more flour and water every day or even every other day while returning the mixture to the same consistency. It should start smelling sour and have bubbles throughout within a few days or up to a week, then you can use it in bread. I know it takes a while, but it’s easy to get started. You can keep this going forever basically, whenever you use it for bread, leave some of the starter back and keep adding flour and water until you have enough to start another loaf.
You can see the little bubbles. This means that your Rye starter is happy. It’s aliiiiiiiveee!!
This is one day later. It was super duper happy! Look at the size of those bubbles!
Genius! I'm making some as soon as I get home. Maybe sooner. Can you age the starter too, like with sour dough?
ReplyDeleteYes, that's the point! You're supposed to keep the starter for a week at least so that it starts to smell sour and pungent. I guess it's more like a sourdough rye. Mmmm it's so good. :)DO IT! Oh I forgot to feed it today. It's like having a pet, but I can reap the benefits by eating it later! oh that sounds wrong...
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