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Its rich full flavor and deep color is the basis of a large number of traditional breads.
Rye sourdough starter wheat bread. Add the whole wheat flour then the unbleached all purpose flour a cup at a time stirring well after each addition. Combine the yeast milk starter sugar salt cardamom and seeds. Rye bread comes in many shapes and sizes and this sourdough rye bread is based on the german style mischbrot using part rye and part wheat. Stir in the rye flour and beat until the batter is smooth.
Make the rye sourdough starter. 2 5 ounces 70 grams whole grain rye flour preferably organic. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days. Fermentation was a lot quicker and even over rise on the 2nd rise.
Sourdough rye is an ancient food. A 100 hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. You will only need 30g starter for the easy sourdough bread recipe so using 200 versus 100 hydration starter will not make a big difference in this case and will change. Today modern wheat has displaced rye making many beloved breads less common in bakeries and on our tables.
I used 300 grams of rye starter and then changed ratio of flours to 50 50. It s a bit lighter than a full on rye but packed with wonderful flavor. For example 2 25 ounces water to 2 25 ounces of flour by contrast. If you ve made jewish rye bread you can use the remaining rounded tablespoon of rye sour in place of the 1 4 cup of unfed sourdough starter in the first feeding then proceed as above.
If so you are right the recipe uses 100 hydration sourdough whereas this original rye sourdough starter recipe comes out at 200 hydration. However it is possible and fun to make old favorites at home. A sourdough culture based on rye flour is easier to maintain it does not go into a slurry like a wheat flour starter when you forget about it it is easier to stir because it has almost no gluten and it smells very very nice a bit like fruit. Or you could leave the starter in the refrigerator for up to 1 week.
The bread with 50 rye and 50 wheat flour worked out well. Days 2 to 7. 2 5 ounces 70 grams sour starter. Refresh the rye sourdough starter.
If your rye starter has been stored in the refrigerator be sure to give it two or three feedings at room temperature morning and evening before you plan to.
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