I spoke of the importance of starters here. Starters are the old school way bread makers used to provide rise to a number of breads we know and love. Now, we use them as an added step to increase the bread’s flavor and structure.
This starter is the leavening agent for many of my beloved recipes.
- 500g (1 lb) rye flour
- 500g (1 lb) warm (110°F) water
- 1 tbsp active dry yeast
- Mix together all ingredients.
- Cover or place in a glass jar with a tight-fitting lid and allow to ferment at room temperature for 24 hours.
- Store in the refrigerator after fermentation.
- Use as directed.
- To replenish, add equal amounts of flour and water to replace what you've used. For example: if your recipe calls for 8 oz of starter, combine 4 oz of water and 4 oz of rye flour in a small bowl and pour back into the original starter jar to incorporate it into the remaining fermented starter.