Rye Sourdough Starter
Ingredients
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- 1
Day 1: 100 g T130 rye flour + 100 g water at 28-30°C.
- 2
Day 2: refresh (discard half, add 100 g flour + 100 g water).
- 3
Day 3-4: rye ferments fast. Refresh 2×/day if very active.
- 4
Ready in 3-4 days. Triples in volume in 3-4h, with a tangy fruity smell.
- 5
Inoculation: 30-40% of the flour weight.
- 6
Rye has very little gluten → the starter is the only structure.
- 7
Storage: refresh every 2 days at room temperature.
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Per 100g
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