Baking Basics: Rye Bread Starter

I did not post any recipes for a while so I have some catching up to do. Over the last few months I have been experimenting with "real" bread making using bread starter. To my surprise I discovered that it is a lot easier than expected. My first starter turned out great except that I needed to wait a little longer than some people claimed in their recipes. I made the starter again based on what I learned what works, how it works, and if something is out of balance how to know that and how to fix it. Today I am going to share with you how to make it by showing pictures day by and explaining what is going on.

#easyfoodcreations #healthyeating #breadstarter

Rye Bread Starter

DAY 1

0.5c cooked, room temperature water

0.5c dark rye flour (from Bulk Barn)

Place ingredients in a plastic or glass container with a lid (not air tight). For mixing use plastic or wooden spoon. Cover the container with a lid and place near the heater in winter or leave it on the countertop in summer to ferment.

For my first starter I used 1c of each and it took a long time to ferment. Using smaller quantity cut the time significantly. Also each feeding strengthens the starter so it is a lot better faster.

DAY 2
Today we are feeding the starter for the first time. It is best practice to do it at the same time of the day. This allows the starter to have enough time to ferment. This is especially important at the beginning when starter is not very strong. Once it gets stronger you can feed it twice a day; I will explain in the following days when you may want to do that.

At day 2 you will not see any bubbles yet nor you will smell anything - it is too early yet.

1tbsp dark rye flour

Add flour to the starter and mix well using plastic or wooden spoon.

DAY 3
We are anticipating that we will be making a bread within next 2-4 days hence we need a little more starter. We want to wait until we start seeing first bubbles to double the starter. If you do it too early you may lengthen the time required for fermentation.
Today we can see some small bubbles on the surface and it is starting to smell of rotten apples.

2 large tbsp dark rye flour
0.5c cooked, room temperature water

Add ingredients to the starter and mix well using plastic or wooden spoon.
Note: I made a mistake here on purpose to explain how to fix it. The perfect mix should be the same amount of water and flour.

DAY 4
Today we can see more bubbles but some separation of water and flour occurred. This is an indication that our starter is too watery and requires more flour.
The smell of the starter today is a mix of rotten apples and dirty laundry - we are getting close to a perfect starter.

2 large tbsp dark rye flour
Add flour to the starter and mix well using plastic or wooden spoon.








DAY 5
The starter is ready to be used; it is full of bubbled. It looks like a sponge and has a smell of fresh yeast.














Notes:
1. If you are not planning to use your starter within next few days you can store it in the fridge. When it is in the fridge you do not need to feed it. You will need to take it out and feed again 3 days before you want to make your bread.
2. You can keep your starter outside all the time but remember to feed it once a day.
3. If your starter is becoming too strong (too sour) you may want to dilute by:
a)  by adding more flour and water
b) by feeding it twice a day for a couple of days
4. Wait at least half a day after last feed before using the starter. Usually I wait one day when I have a new starter and half a day when starter is more sour.
5. When you are making bread with fresh starter you need to add proportionally more starter (usually I add 5 -6 tbsp). When your starter is older and stronger you will need to add a lot less (at times I use only 2 tbsps).

Good luck in making your starter. Please let me know if you have any questions.