I've been baking many different sorts of bread lately--being that flour, even whole grain flour, qualifies as fairly cheap thrills, not to mention the nutritional benefits.
Having combed over several web pages and consulted my Bread Bible, once back from the Brushwood trip I set out to make an all-rye sourdough starter. This wasn't exactly covered in my sources, but it seemed to me that if I proceeded roughly as for a wheat starter, I would not go far wrong (and if I did, I refer you to my first point: Flour Is Cheap).
For dizzying arrays of further information on sourdough, check out Sourdough Home.
( This is what I did, and it worked.Collapse )
Oh, you wanted to bake with it? Or how often to feed it, how to maintain it, and other exciting things?
Visit Sourdough Home. They have much advice to give--this foregoing is based on their data, as well as Rose Levy Birnbaum's Bread Bible and my own experience.
My first bread with this was taking RLB's "Sourdough Rye", using my all-rye starter instead of her wheaten one (stiffened as per spec in the book), and taking the ratio of bread flour : rye flour in the bread proper all the way up to 1:1 instead of, er, I seem to recall one part rye to five parts white. It did all things in the right way, resulting in a dense, chewy shotput of a loaf that rose in a way I figured appropriate for a mostly-whole-grain bread.
( In a word: gluten.Collapse )
As for an all-rye sourdough bread, I've just completed a matched pair--see the next post.