Rye Sourdough Starter is a traditional American recipe for a classic yeasted starter for making rye bread, most especially sourdough rye breads. The full recipe is presented here and I hope you enjoy this classic American version of: Rye Sourdough Starter.
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Ingredients:
280g rye flour
1 tbsp active, dried, yeast
360ml lukewarm water
1 slice of onion (optional)
Method:
In a non-reactive (glass, ceramic or enamelled) bowl, that has been scalded with boiling water to sterilize, combine the flour and yeast. Add the lukewarm water and blend thoroughly to form a very soft dough. Add the onion slice (if using) then cover with clingfilm (plastic wrap) and pierce in the centre with a knife.
Place in a warm, draft-free, place (you need an even 30°C) for 3 days, ensuring you stir several times daily. After this time remove the onion slice then refrigerate the rye starter until ready to use.
Note that the onion imparts a very strong flavour on the starter and should only be used with compatible recipes. Rye sourdough starter made without the onion can be used in any recipe.
To replenish add more rye flour (do not add any other flour) and water. If the starter does not seem bubbly after replenishing and setting aside to stand for 12 hours then sprinkle 1 tsp yeast over the top and stir to combine.