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RYE BREAD sourdough

labour of love

1# ISSUE


when the taste of rye dissapear on your tongue you starting to remember

all

the

soups

your

mum did, mountains and friends, breakfast with lovers, laught at nights. Bread is everywhere. Bread gives for us power to act to generate idea to search for a nice place to be with yourself well it’s just something super naturaly and we all know that right now somewhere in the World is growing a little plant who‘ll give himself to you .


BREAD BREAD BREAD BREAD BREAD BREAD

is is is is is is

about sharing about energy about being journey everywhere love

BREAD is ENDLESSLY STORY

by using part of previously step you taking the next one. it’s a magic of sourdought, it’s a miracle of fermentation.


or sourdought, leaven, “no yeast”, etc., etc...


It’s like traveling life. Transition of energy.


A rye starter is basically the same thing as a white or whole wheat starter: a fermented mass of wet flour, only with rye flour as a base instead of some other type. Rye flours are quick to ferment, meaning you can make one in a bout half the time of a white wheat starter: about three days. All you need to do is mix rye flour with an ounce of water, stir it and let it sit out overnight. The next day add two ounces of rye flour and two ounces of water and again let it sit out overnight. The next day add four ounces of rye flour and four ounces of water‌ and you should have a ready starter about four hours later.


2G

/

2Gh


Take a small clean jar (I use a 400ml jam jar) and add 40ml of water and 40g of whole grain rye flour, stir with a clean spoon for 30 seconds. Loosely close the lit of the jar and store at room temperature (about 20-21oC) out of direct sunlight for 24 hours.


2G

/

2Gh


If you are lucky you should see some little bubbles of air in the mixture. The smell of the mixture at this stage is not very nice, a bit musty but not totally off putting. Add 20ml of water and 20g of whole grain rye flour. Stir with a clean spoon for 30 seconds. Draw a new mark line if needed. Loosely close the lit of the jar and store at room temperature out of direct sunlight for 24 hours.


2G

/

2Gh


Your

mixture

should

now

be

getting active. Mine did more than double in size during the last 24 hours. If your mixture is not very active yet, throw away half of the mixture and repeat the directions of day 2 again. The smell of your mixture should be a little nicer at this stage. When your mixture is active, throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature.

This is called refreshing or feeding your starter. By throwing out half of your mixture and adding new rye flour you give the starter fresh food (the rye flour) to work on, so all your new yeast and bacteria can get ‘stronger’ and multiply again. You also dilute the alcohol and the acid they produce so the yeast and bacteria do not ‘poison’ themselves.


2G

/

2Gh


Your starter should now be fully active

and

strong

enough

to

double or triple in size during a 24 hours time period. We need to refresh it again before we can use this starter because the acid producing bacteria need more time to develop than the yeast. So throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature.


2G

/

2Gh


Your

starter

should

at

least

double in size consistently after each refreshment to be ready for your first baking project. If your culture does not double in size consistently after day 4 or 5 repeat the directions of day 4 until it does.

At this stage your starter should be developing a nice fruity smell during the next few days. You can now let your starter rest for a few days. After refreshing, I keep my starter on the counter for 12 to 24 hours, look for it to double in size and develop and then store it in the fridge. Mine developed a nice fruity tone on day 6 which got even nicer on day 7. Just keep using and maintaining the starter from now on, after a while the color of your starter should get a little bit more beige after it has doubled or tripled after a feeding (notice the difference in color of my old and new starter). This is a sign of maturation of the starter and the production of acid.


liquid starter

Characteristics: hydration at, or greater than, 65% water-to-flour

typically

“sweet”

or “milky” smelling if refreshed frequently, like I do incorporating in dough mix is very easy due to

its

liquid

is

similar

to

nature stirring

refreshing a

thick

milkshake. My liquid starter, originally started by following the guidelines set out in Tartine Bread, is a “sweet” and “milky” starter that is very loose and amorphous. I’ve maintained this high hydration starter for numerous years and it creates bread that is very creamy tasting with a subtle sour tang to it. Many references suggest that a liquid starter will produce a final loaf that has more of a sour tang to it, but of course that all depends on

how

you

manager

other

aspects of your starter (timing, temperature, etc.).


stiff starter

Characteristic: hydration at, or less than, 65% water-to-flour incorporating into dough mix is a little more difficult due to the thick, tough nature refreshing is similar to kneading dough produces a more subdued acidic taste in final loaves if maintained correctly. A stiff starter is a little more forgiving

when

it

comes

to

refreshment (feeding) due to the delayed “falling” (when compared to a liquid starter which falls quickly when food is exhausted) of the dome on top when rising. Think of it as a rising ballon in a jar that eventually runs out of helium and then suddenly the top caves in an the entire top begins to fall. There have been a few instances where I wasn’t able to attend to my starter until many hours after my normal refreshment time and the starter was just fine — no deep vinegar smell and it was well before the total acidic breakdown of the flour.


A rye starter does not need much maintenance. I store mine starter in the fridge. I bake (almost) every weekend so mine starter is being refreshed at least each week. I keep about 120g of starter of which we use about 60g up to 100g each week. So after taking out the amount for baking, I just add water and rye flour and stir, so I have about 120g of starter again. I keep mine starter quite stiff, almost like a thick paste. The reason for this is that it will develop a lot slower with less water, so it matures during the week and is ready for baking the next weekend.


After feeding I keep the starter on the kitchen table at room temperature

(usually

around

21 C) for about 12 hours so it o

can develop and double or triple in size. When it has developed, I store it in the refrigerator until the next baking session. Always wait for your starter to at least double in size before storing it in the fridge, a starter should be fully developed before it can survive in the cold. A starter kept in the fridge should at least be refresh every two weeks. A starter kept on your counter should be refreshed at least every three days. If I want to bake, I take it out of our fridge and use it directly for a poolish or biga. Then refresh it (feed him), so it will be ready and active for our next baking session. That’s it!


do you want to be wizart? is easy as


a set for your startup: ...

ingredients:

things:

~600g whole rye flour, warm

baking form (i use glass one)

water

baking paper

200g rye sourdough leaven

Linen or cotton texitile

3 tablespoons of caraway seeds

(or clean towel)

5

wooden spoon

tablespoons

of

rye

malt

(optional, but it’s my “secred”

(leaven more likes „true“ things,

ingredient)

but it‘s ok to use normal spoon)

3 tablespoons of honey or brown

large bowl for mixing

unrefined sugar

oven

2 tablespoons of molasses sugar

time

1,5 tablespoons of salt Glass of hemp seeds (optional) A teaspoon of ghee butter or oil


E

2h


1/12 step

take the leaven from the fridge. a)

If you do not have your

own leaven and want to grow him by yourself

<

please start to read things from the first pages Also

you

can

ask

him

>

for

somebody or to buy (i tryied to google it for you, and yea, itâ&#x20AC;&#x2122;s really possible). b)

If you have rye leaven â&#x20AC;&#x201C;

FEED HIM ( by 2 spoons of rye flour and a droplets of warm water ). Mixed up, cover glass jar by linen textile and leave for a 3-8 hours (depending room temperature). Raised leaven shoud be spongy {not viscous, glutinous}, smell sweet {not sour}, resembles a beer, the color is light brown {not pink}. Remarks in {brackets} means that your leaven unfortunately get ill, he is afraid of other bacterias so thats why you shoud be so curious about cleanness and sterility.


=

Lh


2/12 step

Mix 3 glasses of rye flour with warm water, put the leaven yeast. Rinse the jar of your starter. Allow to rise at room temperature for 5-7hours, or until it has spread and puffed up a bit. (This is dependent on the warmth of your space. For a longer fermentation/ rise time, keep it cooler. For a shorter

fermentation/rise

time

keep it warmer.). When it is properly fermented, you will be able to see gas bubbles permeating the dough when viewed from the bottom or side of the container.


E

2min


E/12 step

After 5-7 hours, the leaven rises again, has a sweet smell and is fluffy. Take a spoon of dough and put it in the jar (feed with spoon of rye flour and a droplets of warm water), it will be for your next bread.


2

2Jmin


G/12 step

Put the caraway seeds in a small bowl and add 200ml of boiling water (this will make them slimy). Add and dissolve brown sugar (or honey), mallases sugar, rye malt and salt. Stir and leave to cool


=

9min


=/12 step

Pour it over to the bowl of dough, mix it. Add 2/3 of hemp seeds. *at this step you can also add other seeds or dried fruits like sunflower seeds, seesam etc etc. But I highly recommend start with basic edition of Rye Bread for your first time.


2

1Dmin


D/12

Pour 3-4 glasses of rye flour. Firstly mix it with wooden spoon and when it comes imposible - use your hands to knead and love your dough. Kneading will be difficult since the dough is rather sticky, but just do your best.


G

12h


<

grease baking paper with ghee butter or oil. Put the paper into baking mold

>

I then put it into a form and let it rise.. Caress with wet hands, draw a blessing with your fingers, sprinkle with left hemp seeds. Allow dough to rest for a 4-12 hours.

(depending

on

room

temperature and favorite flavor) The longer the bread is left to ferment it comes a little bit more acidic, the less it is left to ferment it stays more sweet. The dough should grow twice the size.

2/12 step


D

2h


9/12 step <

during these hours your jar of rye leaven itâ&#x20AC;&#x2DC;s stayed at room temperature to raise

>


9J

1EJmin


1J/12 step When the dough has risen enough, put it into a pre-heated oven, 250 centigrees. After 30 minutes, change the temperature to 200 centigrees and bake for another 60-100 minutes.


2

12h


Take it away from oven, safe your fingers from the heat. Dew your bread with water. Wet a textile and put it on the bread (in order to make a soft crust). Leave it for a 3hours. Cool on a wire rack. Then let stand for 12 hours, if possible, before

cutting,

gumminess.

to

avoid

11/12 step


until

the

next

time


Now you can put and leave your rye sourdough leaven jar to the fridge till the next time.

lnal step


Try it with butter, cheese, honey, creams, nutty butter, seeds, hummus etc., etc. ... jump to experiments with temperatures, rising times, and forms.


Profile for Kamilė Krasauskaitė

Labour Of Love  

76 pages of endlessly story about RYE (sourdough) BREAD #1ISSUE is about your very first starter and basic instructions how to cary and bake...

Labour Of Love  

76 pages of endlessly story about RYE (sourdough) BREAD #1ISSUE is about your very first starter and basic instructions how to cary and bake...

Profile for kkamile
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