All About Sour Dough .

[troupie]

Me too; I mean to do it every time I open the fridge but something gets in the way.

[djinni373]

A bit about rye starters

I don’t recall seeing any info about rye starters in here and for some reason I keep getting an error when I try to search. So mods please feel free to delete this if it is duplicating info already here.

This info is based on my relatively short experience with a rye sourdough starter and what I have read in the “Bourke Street Bakery-The Ultimate Baking Companion” book.

Creating a rye starter is easier than creating a white starter because the rye flour ferments faster. The basic ratio is about 60% flour and 40% water because rye absorbs more water. It takes just over a day to get a rye starter going. If anyone would like the rye starter recipe I’ll add it here.

A rye starter will happily live in the fridge. In most recipes, you can use the starter straight from the fridge.

Rye flour doesn’t have a high gluten content like wheat flour, so it can’t hold structure as well as wheat flour (in other words rye flour can’t rise, trap and hold air like white flour).

This means that a rye starter will be fine for most sourdough recipes if you’re using white flour as well (although the end result will be a bit heavier, it will have a lovely flavour). I haven’t tried a 100% rye loaf yet.

This also means that you can’t use a rye starter for chookie’s crumpets. (Yes I did try just to make sure ).

I really want to make crumpets so I've split my rye starter in two. Half will remain rye, and the other half is going to be converted to a white starter simply by feeding it with white flour. “Bourke Street” says its doable so fingers crossed. I'll keep you posted.

[gertbysea]

I agree Gayle. I have had  a rye starter in the fridge for about 6 months and haven't touched it Soon I will revive it and it will,be fine I am sure. I love the denseness of rye bread and the huge flavour.


Gert

[cookie1]

I always had a rye starter when I was doing Yoke Mardewi's classes. Eventually I managed to kill it and didn't do SD until Chookie kindly brought some starter over to the Forumfest in Gracetown. That is still going strong. If I wish to do a Yoke recipe, I just split my starter and feed it up with rye and leave the other bit white. From memory she always used some white bread flour in her rye breads.

Djinni if you would like any of her recipes I am happy to pm you.

[achookwoman]

Thanks Djinni for your info on RyeStarter. I supposei am basically lazy and find the White Starter more versatile . If I want a rye loaf I just useRye flour and the White starter.
What I find really fascinating is once someone starts making SD, they develop their own favourite recipes.  All with interesting interpretations. I just love that you can put your own stamp on SD bread.
I hope you have fun with the Crumpets. I have now made hundreds.

[Bedlam]

Thanks Gayle, very interesting.

[cookie1]

I have my starter out of the fridge and will feed him up today and tonight. I will decide what to make with it tomorrow.

[djinni373]

I always had a rye starter when I was doing Yoke Mardewi's classes. Eventually I managed to kill it and didn't do SD until Chookie kindly brought some starter over to the Forumfest in Gracetown. That is still going strong. If I wish to do a Yoke recipe, I just split my starter and feed it up with rye and leave the other bit white. From memory she always used some white bread flour in her rye breads.

Djinni if you would like any of her recipes I am happy to pm you.

I don't know any of her recipes but I would love any recipes that you have liked. Thank you very much  

[cookie1]

Here's a link for one of hers I converted to tmx. These are lovely.

Thanks Judy. DDIs on her computer, I will try and remember to do it tomorrow.

[judydawn]

Oops, you forgot the link cookie 

[thermilover]

All these posts of Sourdough are making me really intrigued about making one.
But not sure where to start, I have been using Chookie's no fuss recipe to make bread loaves, but would love to give Sourdough a try due to the health benefits compared to white bread.

Any suggestions/tips on where to start for a beginner?

[thermilover]

And also, is it a right time to start a Sourdough starter, in this cold weather? Sorry lots of questions 

[achookwoman]

And also, is it a right time to start a Sourdough starter, in this cold weather? Sorry lots of questions 

Thermal over, Not impossible to make a starter in winter, but slower and more difficult. Much easier to get one from someone else.  Not sure where you live but I could post you some to get you started if you are not too far away. You would have to be able to get it within 3 days for it to survive. Let me know here or send PM.

[cookie1]

OMG I need to hang my head in shame.
Here is the link http://www.forumthermomix.com/index.php?topic=15571.msg363715#msg363715

I don't know how I missed that. 

[thermilover]

Have started my first ever Sourdough starter today, fingers crossed, hope I can make it work