April 21, 2008 - 6:00am
Rye sourdough starter from "Local Breads" by Daniel Leader
Has anyone used this starter recipe for a German Rye starter? It just seems so thick, I'm worried about it.
Calls for 1/4 cup (2 oz) water and 1/2 cup (2.5 oz) rye flour for the first 3 days. Leader says the consistency should be like oatmeal.
thanks
Share
I've had great success with Leader's German rye starter. Of course, I'm a beginner, so my idea of success may be different from yours. It fermented really fast and raises bread very nicely. I believe he uses the word "porridge-like" to describe the consistency (basically oatmeal). Mine definitely fits this description. I had a hard time with his stiff dough levain, but not with the German rye starter. I eventually converted some of the rye starter to a stiff dough levain, and that works great now as well. As far as the breads I've made using the German rye starter: Dreikornbrot, Dark Silesian Rye, and Czech Country Bread. All have come out well using Leader's starter and following the recipes he provides for each bread.
Thanks mike, I was worried about the consitency. I am only on day 4 of the starter and so far it smells good.
Rye absorbs a lot of water, and so it's pretty thick, even if you go to even weights of water to flour. If you give it enough time, you'll almost certainly get a working starter. Good luck!
Thank you, I also started the rye starter from the Cheesboard collective book.
Two basic ways to mix starter when feeding it, basically: (1) Mix water to the starter and add flour or (2) mix flour to the starter and add water.
I think the second one also works well, pinching the flour over and over until it's like flaky flour disappearing and then sprinkling in water.
Mini O
Update: Day 4 showed no changes, the starter is still very very thick and has not climbed up the bowl or started to bubble. Any thoughts on this starter and lack of progress?