| How to make a natural rye sourdough starter |
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| Please read my disclaimer |
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This page will still be developed with more
reference information relevant to sourdough starters and bread.
A few things I would like
to point out and
maybe give some food for
thought at this
point:
- The difference in the two starter cultures
which had practically the same starting conditions
in food and temperature but behaved so totally
different. Even the bread of the glass container
starter showed a higher oven spring. lighter/moister
crumb structure, although it could stem from
the higher temperature as being the first
loaf in the oven. I made another starter
a few weeks ago and this behavior was even
more different. It would not get sour after
25 hours of fermentation although it did
rise a lot. There is a lot of variation in
this process possible, although the end result
is (for me so far) always a sour sour dough
starter.
- Using the 100 % rise of a dough/starter as
an indication of "ripeness" - if
one looks at the four times the glass starter
rose 100 % until it finally collapsed and
went into overripe state.
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