rye, - when feeding. Plan a week for the fermentation to happen. The temperature in your kitchen can effect how long this takes. If you've been given a sourdough starter, or if you've started one ...
The leaven is made up of leftover sourdough starter, so there is no need to make leaven. There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the ...
To build a starter, mix equal parts flour and water and let it sit on the counter for a day. Every 24 ... If you've been given a sourdough starter, or if you've started one yourself, it's ...
The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus bacteria that feeds on flour and water. A sought-after starter may be passed ...