The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Easy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days

dabrownman's picture
dabrownman

Easy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days

It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!

Day 1- 30 g of whole grain rye and 25 g of water.  mix cover with plastic wrap and leave for 24 hour

Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic

Day 3 - divide in half.  Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic

Day 4 Add 30 g of WG Rye and 25 g of waterstir and let sit for 24

Day 5 Make levain for a loaf of bread with one half and divide the other one in half.  Feed one 60 g of flour and 40 g of water for storage in the fridge after it rises 25% and feed the other one 30 g of flour and 25 g of water to make a levain for bread 2 on the next day.

Works every time without fail at 75 - 78 F.

Happy SD baking 

Comments

Bigblue's picture
Bigblue

!

DesigningWoman's picture
DesigningWoman

!

dabrownman's picture
dabrownman

An old European lady, I think she was Latvian, told me that in the old days her mother would bake rye bread once a week in the communal oven and eat the bread they baked all week.  Every family had their day to bake bread rather than everyone hitting the WFO at the same time.  The village baker baked bread every day for those who could afford to buy it form him so the fire was going every day and he would bake your bread for a small fee.  She said they never kept a rye starter going and just made a new one every week.  The size of the starter / levain was bigger because they were making up to dozen loaves at a time to last the week since bread was 60-70% of their diet.  How times have changed... but not the bread or the methods other than not having a WFO to make real Old School Rye bread.  It is still fun to follow the old school rules up to the baking though! Makes you feel like the bread is more authentic and historic even if it isn't:-)

Thanks to PR for publishing how he made Old School Pumpernickel so Lucy could modify it for old rye bread and eventually the NMNF Rye Starter

Elsie_iu's picture
Elsie_iu

Then I could save all the calculations for scaling everything down so that I wouldn't end up with 200 g starter with 100 g of discard everyday!

Yippee's picture
Yippee

Love your no-fuss method; love you - a gem to our forum.

Yippee