August 18, 2010 - 2:04pm
Rye Starter Collapse is Fun
Does anyone else get excited when they shake their rye starter and it collapses like an underground nuclear test?
I sure do!
I think it's why I keep a voluminous one going in a big bowl almost full time.
White and whole wheat starters are nowhere near as entertaining.
I'm easily amused.
My apologies!
ways" />
Share
I like to peel back the top skin and look at the bubble structure. Somewhere between oozing and falling. High time to feed it. Have you tried feeding with rye altus crumbs yet? Wonderful aroma! Tell me if the crown holds out longer before falling! (it should)
Mini
I haven't.
I didn't even know what altus was until you mentioned it.
You've come to the rescue of my old rye remnants.
I use rye bread mostly for Reuben or pastrami/rye sandwiches. I've considered just making the loaves in loaf pans. Reason: I'm always left with end cuts or remnants that I can't use for sandwiches (or anything else).
I'll try making some altus and feeding the starter with it and see if the holds out longer.
-
I tried the "peel back top skin" on a levain I made with hi-gluten flour. I almost jumped back in horror. It was alive! It was like a tissue system, like I'd pulled back someone's skin and peered inside.
I could see little gnomes in mining yeasts!
OK, maybe too many mushrooms that day, but the crumb/webbing was really neat.
I just fed the rye starter with altus crumbs (from the crust of a loaf of the Izzy's New York Rye baked on Monday).
I pulverized them in the food processor.
That was fun!
Or maybe it's faux-altus, as I didn't soak the crumbs overnight in the refrigerator.
There's water in the starter; they'll soak there overnight. That should do it. Or not?
I just fed mine too. I had about two heaping tablespoons full and couldn't decide to discard and feed, so I added water and stirred in lots of rye crumbs. Put it back in the fridge. It will be good for a couple of days when I need to bake again or until the end of next week when I have to feed it again.
Mini
A rye bread that tastes good right out of the oven. That was novel.
Me and Altus are buds, now. ;D
...until death parts you, may you be happy. To borrow a phrase... "Live long and prosper."
Mini
Nein. It's rather boring right out of the oven. It comes into flavor after it basks in the excitement of my kitchen for 24 hours.
I need to source other rye flours.
I suspect I'm missing wonderful flours of rye, dark and light.
Beam me up.
A story about the altus in the rye starter:
I added plenty, probably more than I should have.
I went away to do away things, returning to a very active rye starter, the kind that inflates the plastic wrap covering the bowl into a taut dome.
Remembering that you (Mini) mentioned "Wonderful aroma!" re: added altus to rye starter, what did I do but peel back the plastic wrap ever so slightly, stick my nose in the bowl, and take a deep breath?
OMG! Baaaaaad idea.
I inhaled a bowl full of gasified alcohol. It went right into my nostrils and burned like a mouthful of wasabi.
I almost passed out from the intoxication.
It was quite a blast.
It ranks up there with opening the 550 F oven and sticking my face inside, having the water on my eyes vaporize and my eyebrows seared off!
The crown does hold out longer with the altus, like you said it would.
I rather miss the nuclear concavity.
It made a wonderful loaf of 66% medium rye.
some keep a "big bowl" of the stuff! I guess I might have warned you. Although I was also making reference to the room aroma as well. I like to stir it and let the aroma rise up to meet me.
I remember the first time I took a big whiff, inhaling my lungs full at a bakery, it took my breath away! Literally! I big vat of rye sourdough! The baker was quick to cover the vat before I started coughing!
My little starter here in the kitchen I sneak up on. It's wild remember? One has to sneak up on wild things...
Are you ready for Bread Spices?
The one I fed altus and chilled right away is still rather half way to using it. See ya in a week.
Mini
Hi! Ahhh, we baker's have sooo much more fun! Pam