Barb at King Arthur

September 16, 2022 at 2:00pm

In reply to by Nicoletta (not verified)

Hi Nicoletta, the rye sourdough starter would replace the starter portion in the rye sour recipe (that 14g of ripe starter needed to innoculate the rye sour). Rye bakers dispute whether having a dedicated rye starter makes that much difference in their rye sourdough bread recipes like this, and a regular white flour starter will certainly work. Because I like to make rye bread fairly regularly I don't mind keeping a rye starter as well as a white flour starter, but it's certainly not necessary to get get results with this recipe. My rye starter mostly exists as a smaller starter that I feed once a week, let sit out for several hours, and then return to the refrigerator. When I plan to bake this recipe I'll take my rye starter out of the refrigerator and give it a few days of twice a day feedings at room temperature to get it nice and active again before adding it to the rye sour. I don't even need to build the quantity of the little rye starter for this recipe, so it doesn't use up a lot of extra flour. My normal feeding routine for the little rye starter is 10g rye starter + 30g water + 30g pumpernickel flour. This amount will fit nicely in an 8-ounce canning jar or jelly jar. 

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