August 12, 2014 - 4:49pm
Do I always use rye flour or regular when feeding and proofing??
I made my first sourdough starter by following the one on TFL. It says:
Day 1:
Ingredients: 1/3 cup rye flour and 1/4 cup water
So I used RYE
Day 2:
Ingredients: 1/4 cup unbleached AP, bread, or high gluten flour; 1/8 cup water
My question here is since I started with rye do I continue with it or do I always use (unbleached AP, bread or high gluten) I'm just confused because mine did great until day 5 then it fizzled out till I put a few tablespoons of rye back in to liven it up. Then my first loaf tasted wonderful but it took FOREVER to rise and it was very small.
Also, I didn't even know I had to proof it, is this required every time? Thanks! Any help is appreciated.
Share
It depends on what kind of starter you want to have.
Rye is a very good flour for Starters and gets active very quickly, you can keep on feeding your Starter with Rye, that is not a problem.
Later, maybe you want a white starter, just take 20g of your rye starter and keep feeding it with bread flour and it will turn into a white starter after a few feedings.
Sourdough bread has much longer rising and proofing times.
If your Starter is very young the first rise * bulk fermentation *can take up to 16 hours, than you need to degas the dough and shape it and proof it , so that can take a few hours too.
Once your starter is older it will all go much faster BUT the longer the fermentation * some people leave there dough for the bulk fermentation in the fridge for up to 48 hours * the better the flavour .
After a few loafs you soon get the hang of it.
Thank you so much for some clarification. I have read so many things and every one does the process differently. I appreciate you taking the time to help me!!
You are most welcome, we all started at one point and needed some help:)
My Starter is 15 month old now I do mix the flours and all that is in a recipe together, let it bulk ferment over Night * 12 hours * than I degas it gently, shape it, put it in the proofing basket * banneton * for 2-2 1/2 hour to proof.
I could get the bulk fermentation done in about 3-4 hours, that is the time my dough needs to double in Volume, but I choose the longer time for the flavour.
I guess I will get used to how mine behaves as I gain experience. I am looking forward to a long relationship with this bread!! Your information has given me some good guidelines to help me along the learning process. Thanks again!
You are most welcome.
The more you bake the easier it all gets:)
There are things I can not get my head round, but I am also learning and one day... lol.
Looking forward to see more bread Images of yours.