| How to make a natural rye sourdough starter |
Detail 5 of 5
45:00 - 60:00 hours |
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| All pictures can be enlarged for more detail
when clicked on - please read my disclaimer |
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| Starter in glass collapsed - no more rising
potential |
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| Top view |
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| Side view |
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| At the regular feeding time - every 12 hours,
fed again 50 g water and flour (sorry, no
photos were taken for this event). |
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| Almost 60 hours ( 2 1/2 days) the starters
have collapsed again and are both very sour
- ready to rise bread dough. |
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| Second collapse |
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| Top view |
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To preserve:
I put a small amount (20 g) of
every starter
in a little plastic container,
added 10 g
of water and flour and let it
sit to grow
again. After about 3 hours, they
show activity
and I put them in the fridge. |
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The resuling weight was 434 gr with a pH
of 3.72 for the plastic container starter
and 427 g with a pH of 3.52 for the glass
container starter.
The next step is to make bread.
Since the
starter looked very ripe, I did
another feeding
of 50 g flour and water and also
transferred
the cultures to larger bowls
and let them
ferment for about 2 more hours. |
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| Storage containers |
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| 3 hours later: bubbles in container |
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