Rye Sourdough

[Richard Chrz]

Started a new sourdough starter out of rye. Day 4, it's starting to come alive. This will definitely call for some Pastrami to be made at some point yet this fall.

[ofelles]

Interesting rye sourdough. I do like rye bread.

[Richard Chrz]

I think it will be cool to see the different ways it can be used, all by itself for crackers, add it into other breads as a partial on the starter just for a bit deeper texture and flavor profile. In 4 days this has really happened fast. started out with 50 grams of water and 50 grams of rye flour.

[RonB]

Lookin' good.

[Skip]

Have fun with that Starter! You influence me to get mine going again. I dried it and put it to rest for awhile.

[Richard Chrz]

I joke that it is time to feed the kids.

[Backroadmeats]

That's sounds fabulous.. last winter when I was going to slice my pastrami I stopped and gave something to my neighbor lady who returned the favor with a still warm loaf of bread!! I quickly got the slicer fired up and in no time a buddy and I were in a meat coma. Nothing better than warm pastrami on warm bread!!

[DiverDriver]

That is a darn nice ferment you got in just 4 days! I made a couple sourdough with limited success. Just not enuf time to perfect. I think rye is a great idea. Post your results!

[Thunder77]

You will definitely love it. Rye adds a richness and depth of flavor. You generally need other flours with it, it has a rather low gluten content. Have fun!

[Skip]

[Skip]

Richard sorry this recipe posted so goofy but it's the only way I could get it to you--I'm not techy enough. This is my favorite Sourdough Rye Bread Recipe. It came from the Gold Medal Flour Site a couple years ago and now it's not on their site so I took a picture of my printed copy and posted it. Give it a try if you want.

[Richard Chrz]

THank you Skip I will give it a once over and likely give it a try as well.