No discard RYE SD starter - progress
Hi there, i wanted to share my rye starter success with you, since the other (feed&discard) attempts failed miserably, I turned to try this, no discard version.
I started with 25g water/flour, kept adding 25g F&W, every 24hrs. On day 7 I took 50g and added another 25g water&flour. Did the same on day 8.
The pictures were always taken before feeding, so the first pic is actually day 2 and pic 8 is day 9 ;O)
on day 10 I took 100g and added 50g (sorry no pic here) and on day 11 I took 200g to make my first rye bread and added 20g and put it in the fridge.
The rye bread was a very small one, 200g starter and 200g flour, 120g water. It was proofing for 6hrs. Considering it was the first try ever, I have to say I was quite happy. It was a bit dense, but tasty.
Looking forward to more baking! Happy for any input!
Got a good starter going there and a very decent first sourdough. What I would do now is switch up the feed a bit and the final dough recipe. While it did you good to add a little feed everyday at the beginning stage what you will end up with is a lot of 'spent' (for want of a better word) starter. By spent I mean really over fermented. Each day the starter ratio to fresh flour increased. For the purpose of getting a starter going and not over feeding to allow it to ferment it served its purpose. However for the final dough ideally you'll want starter that is 'fresher', not too much spent flour and with balanced flavour. For that you'll want to switch the feed to less starter, more fresh flour and catching it when it just peaks. And the same goes for the final dough.
Yes, that makes absolute sense. I am looking into making a wheat bread this weekend, so I thought, I just add100g of each to like 50g "old"starter and see what happens...will keep you all posted!