September 9, 2022 - 10:28pm
Rye culture for long term storage
I just prepared my rye starter for an 8 week holiday. I took 10-gram of my ripe stiff rye culture and crumbed it using 100-gram whole rye. Air dried for a couple of days and stored in a clean old sock. It's now laid to rest in the cupboard.
When I get home in November, I'll rehydrate it into a paste and feed for a couple of days. Should be good to go :)
Cheers,
Gavin
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Have a great time!
If you're not totally off-line, please share your adventures.
I've been listening to Jeremy Zakis and Scott Mayman on the John Batchelor podcast, and have heard plenty about the rains, floods, and snakes. So stay safe!
Enjoy yourself Gavin, I’m sure you’ll have a great time.
Benny
Arrived home Monday 7th November. Tuesday 8th November, I started the "wake-up" of my rye culture according to Hamelman's instructions. Rehydrated the dry stored culture with some water to make a paste. Today, 9th November 0700 hrs. it feels puffy and getting active. I fed it with some stone milled rye and water to 80% hydration. This evening I will build a levain for tomorrows bake. I'll keep you posted on how active the levain is tomorrow morning.
Cheers,
Gavin
Welcome home Gavin, I hope you had a great vacation. I’m interested in hearing how your starter did while you were on vacation. If Hurricane Nicole doesn’t cause too much damage to the Fort Lauderdale area we are supposed to fly out for our vacation tomorrow morning. So today I am prepping my starter for a six week rest.
Benny
My bake on Thursday 10th went ok, but the levain build was not as vigorous as usual, therefore the resulting bread lacked volume but the taste is good so it will not go to waste. A couple more days feeding would of been better. I'll feed it daily and bake again next Tuesday.
I hope you get good weather for your holiday. On our trip to QLD we had mostly hot days and spent many of them on the surf beach; I wish I was a 16 again :). I got sun burnt even though I had plenty of cream on. We had to plan our road trip home carefully to avoid floods. Glad to get home.
Cheers,
Gavin
EDIT: the overnight levain build on Wednesday, 9th Nov, was not as vigorous as expected, so I discarded it. I continued my feeding regimen and trialed another overnight levain on Saturday 12th November. Sunday morning 13th Nov the levain was vigorous at its best. Today's bake produced lovely loaves.
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Cheers,
Gavin