March 1, 2012 - 12:25am
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?
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Hi David,
Yet another reason why I prefer to use a liquid rye sourdough.
Best wishes
Andy
liquidity?
167% water to 100 dark rye flour David
Or better ask if you can share the recipe. Thanks, DAvid
Hi David,
There are loads of rye-based recipes all over my blog here:
http://www.thefreshloaf.com/blog/ananda
Best wishes
Andy
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
it's not 50 grams but more like 500 grams. And you're right, I mean 80% hydration.