The Fresh Loaf

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Mixing a 80% rye starer

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ramat123's picture
ramat123

Mixing a 80% rye starer

So here is a funny but important question: when mixing rye start (80%) my palm hurts after 2 minutes of mixing this stiff mix. Any ideas about how to mix rye starter (up to 1kg total) without breaking my palm?

ananda's picture
ananda

Hi David,

Yet another reason why I prefer to use a liquid rye sourdough.

Best wishes

Andy

ramat123's picture
ramat123

liquidity?

ananda's picture
ananda

167% water to 100 dark rye flour David

ramat123's picture
ramat123

Or better ask if you can share the recipe. Thanks, DAvid

ananda's picture
ananda

Hi David,

There are loads of rye-based recipes all over my blog here:

http://www.thefreshloaf.com/blog/ananda

Best wishes

Andy

Mini Oven's picture
Mini Oven

At least nothing I can't stir with a sturdy spoon or spatula in a bowl.  Are we talking 80% hydration?  (water weight divided by flour weight?)  

Granted, I prefer to mix 100% (equal weights of water & rye flour) but nothing that would break my hands.  

Dissolve the sourdough culture into the water first, use a whisk to break it up well.  Give it a few minutes to soften more.  Then add the flour and just mix (like with a putty knife, rolling the dough over and blending with the back of the spoon)  until all the flour is wet, cover.  As it ferments, it softens more.  

I just mixed 80% hydration to check...  25 g rye flour 20 g water and a teaspoon.   Blended in about 20 seconds.  It is still workable after 15 minutes and not even trying to bend my spoon.   I plan on now adding some starter to it which will actually make it softer.    

Not sure I understand why your dough is hurting your hands.  How are you going about it?

Mini

ramat123's picture
ramat123

it's not 50 grams but more like 500 grams. And you're right, I mean 80% hydration.