The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi all, need some suggestions for rye starter

  • Pin It
Lynne222's picture
Lynne222

Hi all, need some suggestions for rye starter

Hi all, new to the board, and to bread making in general, but am a long time cook. I recently became interested in bread making-for whatever reason. It started with a bread machine, and sort of went from there. I am a rye bread person, but light rye, not heavy dense loaves. The exception to that is, that I do like a crusty bread, sourdough, and any bread with a light, open crumb. So, I started a rye starter last week, and it was a great success. I kind of did it my way, given the chemistry of it all, and while it took 4 days for it to do anything, on the 5th day, it woke up, and how, LOL.


Now, it doubles in less than an hour, and since it's only been doing that for a couple of days, I am hesitant to put it in the fridge just yet.  Here are the new kids. The split from the rye is going to be a conversion to white sourdough, eventually. This was the first day of introducing white bread flour to the rye, and it loved it, I guess.



Now, the other thing I have a question about is; I am feeding this 2 times a day, on the counter. When it deflates, after about 6-7 hours, sometimes 4 hours or so, is it ok to leave it for a while, and if so, how long is safe to leave it without feeding it?


Finally, I am looking for a recipe for a rye sourdough, but I want something unconventional. I am looking for something that is light rye, not dense, but an open crumb. Can I just achieve this by stretch and fold, or should I just adapt a sour dough recipe, and go from there? Anyone have a recipe they think I will like? I really don't want it to have any additional commercial yeast, because, to me, that kind of defeats the purpose of having a wild starter. I know that I will have to let it sit longer, but perhaps I could also use some vital gluten to help the gluten formation if needed. I would like to stay under 40% rye flour, and no wheat flour, just KA bread flour.


This is not something that I will be baking in the bread machine. Just the oven.


Am I dreaming? ;-)


Thanks in advance.

LeadDog's picture
LeadDog
Lynne222's picture
Lynne222

That looks exactly like what I want...but I bet I won't get it right on the first try...


;-)

dmsnyder's picture
dmsnyder

Hi, Lynne.


Welcome to TFL!


If you are new to bread baking, I assume you do not yet have a vast collection of bread cookbooks. On TFL, available through the search engine, are recipes for Nury's light rye, Eric's favorite rye and Jewish sour rye. The Nury rye is outstanding, but it uses a wheat starter. The others use rye sour.


Take a look at these recipes and come back with your questions. There are a number of rye bread lovers who will be happy to help you get going.


David

Lynne222's picture
Lynne222

You assume correctly. I do not yet have any bread cookbooks, but I'm sure I will soon....


So, the rye bread that Leadog posted to above, does it use a wheat starter? I was unclear on that....the rustic rye?

LeadDog's picture
LeadDog

I should pay closer attention to what you had posted.  The bread above is with a wheat starter.  I first time I made it I wasn't very thrilled with the results.  I make it a lot now and really love it.  The flour in that bread is 90% wheat and 10% rye.  I figured that sounded like something you were interested in doing.  I wonder how it would do with a rye starter?

dmsnyder's picture
dmsnyder

Hi, Lynne.


Here's a link to the recipe and discussion on the Nury rye:


http://tfl.thefreshloaf.com/node/5500/pierre-nury%E2%80%99s-rustic-light-rye-leader


It does use a wheat starter and, actually, has just a touch of rye altogether.


David

Lynne222's picture
Lynne222

I am converting a white starter to a wheat starter, so I can try this, but it will be a while before I can do that. I did make my first loaf of white sourdough last night, and for the first one, not too bad. I thought it better to make at least ONE loaf of sourdough before tackling something a bit more complex, LOL...


Here is how my first loaf of sourdough turned out. It has a mild sour flavor, even though there is still a hint of rye in the starter.



Of course I cut it before it was totally cool....bad girl. ;-0)


 

dmsnyder's picture
dmsnyder

Hi, Lynne.


That is one fine looking boule!


There are lots of tricks to tweak sourness. Do a search on TFL, if interested. Just be prepared for some confusion over the lack of concensus. Focus on the pertinent variables under discussion, then we'll help you sort them out.


David

Lynne222's picture
Lynne222

I haven't really had time to play lately, but I will, and I'm sure I will have a few questions. :-)

md_massimino's picture
md_massimino

There's a recipe for Rye Sourdough in the KAF Whole Grain cookbook available here:


http://www.kingarthurflour.com/shop/detail.jsp?select=C256&byCategory=C306&id=2722


It uses rye starter and a combination of rye flour and regular bread flour.  I made it last week and it came out ok due to cook's error.  My wife and kids were impatient so I took it out too early so it was a little gummy.  The taste was out of sight though, definitely going to try it again.