The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Starters ~ Stiff - Thick Batter

slidething's picture

Starters ~ Stiff - Thick Batter

 Mini O - L_M & Marianna

 Update - Momma starter is still just a tad bit more "tangy" then "The Baby "

 But I feed them three times to day - almost tripled in volume in acouple of hours - Made reg SD and Mike Avery`s Bohemian Rye that is in his download bread work sheet - listed as "sample sheet"  and divided it in two to make  two marble ryes. They were decent but could have been a little more on the rye sour taste.

On the worksheet he lists 2 cups starter - I just used the reg. SD starter that I took out befor feeding -

 My Question is this - when I remove/discard befor feeding - can I take some of it and turn it into a rye sour by doing a 1 : 2 : 3  build - one part sour  - two parts H2o - three parts rye flour -or a 1 : 1  : 3  there by turning it into a stiff /stiffer starter - and then do I feed it rye flour when I feed it or just bread flour .



P.S.S  getting a digital camera this week-end will have pic`s of starters and maybe some breads .

mariana's picture


Hello SlideThing,


To build a rye sourdough culture, use whole rye flour and 1:1:1 proportions of culture, water and rye meal. Mix, sprinkle with flour, feed every 12 hours. Fermentation should proceed at temperatures below 86F (30C). 75-76F is probably the optimal temperature. In two to three days the microbiota will gradually alter to the lactic bacteria and yeasts typical for rye sourdough. 


Once your rye starter is ready, you now refresh it in proportions 1:15:20 (culture:water:whole rye meal), it will be ready in about 12 hours at 75F, or 14-16 hours at 70F. After that it becomes a storage starter or is used in bread making.


Rye sour is a different type of agent in bread making. It is not used to leaven the dough, but only to acidify it. To prepare rye sour, take ripe sourdough rye starter and leave it for up to 5 days at >86F.  The microorganisms in rye sour will be in the late stationary phase exibiting restricted metabolic activity (alive, but not active). Use rye sour to acidify your breads when you want them to be more acidic in taste.  Rye sour will not leaven your loaves, for that use either vibrant starter or baker's yeast.


good luck! and yes, show us some pictures : )