The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Added rye flour to my culture resulting in no activity!

  • Pin It
linnfrompotch's picture
linnfrompotch

Added rye flour to my culture resulting in no activity!

I am new to the world of bread baking and would appreciate some expert advise please.

 

I started my culture 15 days ago with  white bread flour and water (In South Africa you have a choice of white bread and cake flour, no all purpose, anyway not at the biggest supermarket group in the country where we shop).  My culture is fed twice a day with 100% hydration.

 

My culture is bubbling but i dint get any rise out of it as yet, so i decided two days ago to switch to a 50/50 blend of white bread and rye flour.  However since then the activity is restricted to a small bubble here and there.

Should i continue with twice daily feeding or what?

 

Linda

 

Ford's picture
Ford

I suspect your starter has not yet developed a large colony of yeast and lactobacteria, yet.  Cut back to once a day feeding with the rye flour.

 Is the bread flour bleached?  If so, that could be a cause of slow growth.

 What is the temperature?  A temperature range of 75° to 80° F is optimum.

 I assume you are using chlorine-free water.  If your water has chlorine in it, boil it and cool it back down to 75°F before using it.

 After the starter shows good activity, switch to unbleached wheat flour.

Ford  

linnfrompotch's picture
linnfrompotch

Hi Ford

Thanks for your advice.

I am using unbleached four but i will switch to once a day feeding until the activity pick up and will boil the water i use.

Hopefully, one of these days i will be able to bake fabulous sourdough bread...

Linda

placebo's picture
placebo

Until the starter gets going, you want to keep the size of the feedings relatively small, doubling the amount of starter at most.

MisterTT's picture
MisterTT

absorbent, so naturally less bubbles appear, because the mixture is a bit thicker, but the activity of bacterial reproduction in the starter doesn't change because of the rye, if anything it should increase.

WoodenSpoon's picture
WoodenSpoon

Exactly what I was thinking. Rye is also substantially lower in gluten so you are less apt to get a big rise. 

linnfrompotch's picture
linnfrompotch

I am using 40g culture, 40g water, 20g rye and 20g white bread, is that an ok size for my culture?

Bob Marley's picture
Bob Marley

When I mixed 1:1 rye with water, the volume at least doubled within 24 hours in an oven at 84F.

Wild-Yeast's picture
Wild-Yeast

Use 20-30% organic dark rye flour and the rest bread flour for your starter. Organic rye contains ingredients which help the starter develop. I like to say that it's like a vitamin pill for the starter. Even with a well established starter I sometimes add a bit of organic dark rye to boost the yeast side activity...,

Wild-Yeast