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Posts tagged ‘scale’

Rye Sourdough

When I first tried sourdough many years ago, I fell in love with it. The tangy flavor really appealed to me. I especially liked the crusty edges (even though I rarely eat the heels of regular bread). Unfortunately, most sourdough is 100% white flour, and I have been trying to avoid white flour as much as possible. In fact, I managed to go 4 or 5 months here in Aloha without it. When I did buy it, it was for a recipe for my husband to take to work for his coworkers. And with the leftovers, I attempted to make playdough (that turned out to be a failure–the recipe with cornstarch was much more like the real thing). But now I’m rambling…

Since I have developed an allergy to wheat, I try to avoid it for the most part. That means no more bread at potlucks, for instance. So all the fancy sourdoughs that show up there don’t show up on my plate. And I don’t buy it, white or whole grain or otherwise.

But I thought, now that I’ve found a good recipe for 100% rye bread, maybe I could find a recipe for 100% rye sourdough, and a way to make a starter.

Sure enough, I found a site that explains exactly how to make a rye sourdough starter, and then how to make bread with it. Granted, the recipe it shows in those steps uses 50% wheat, but I wrote the author, and he shared a sort of recipe for 100% rye (something about 78% hydration, 1% salt and 1% caraway, I think it was). I still have a lot to learn, it seems.

But I can’t do anything until I have a ripe starter, and that will take the better part of this week, it seems, so I have plenty of time to figure that out. I had everything I needed except for distilled water and a kitchen scale. Apparently, the kitchen scale is very important, because the water and flour need to be mixed in equal weights–such as 50 grams each–and it’s very difficult to be accurate with measurements. And when it comes to actually making the bread, the only way one could figure out 78% hydration,¬†which means more flour than water, so that instead of 50:50 rye:water it’s now 100:78. It seems I’ll get to use some math for the process–my favorite subject it was, so that will be nice.

Anyhow, I stopped at the Goodwill on my way home from shopping today and found a small kitchen scale for $1.99! I also found a number of other things I hadn’t planned on buying and ended up spending over $25, but that’s okay, because they were all things we more or less needed. Okay, the $10 family-sized swimming pool probably wasn’t really needed, but then, the neighbors loaned us their kiddie pool, and it got a big hole and it’s not fixable, and it was worth $10, so now we can replace it, so I guess it was needed after all.

Oops, I’m rambling again. Sorry…

So I picked up a gallon of distilled water and mixed up 50 grams each of 100% organic rye flour and water in a widemouth canning jar, screwed on a lid (a plastic one–not too tight), and set it in the kitchen.

My only concern is that the temperature of the house fluctuates dramatically. Right now it is about 80 degrees (the A/C doesn’t work), but this morning it was 65 (thanks to all the open windows). I hope this doesn’t negatively affect the culture. Maybe it will just slow it down at night.

Anyhow, I can’t wait for morning to see if it has any bubbles. I’ll take a picture then–it’s late now and I’m ready for bed. It’s been a long day!

All I can say is that a rye sourdough starter looks a whole lot easier to make than a wheat one, so maybe it’s a blessing I became allergic to wheat. And there’s nothing better than rye bread with caraway. Unless it’s more rye bread with caraway!

If you have any interest in rye sourdough, I would encourage you to take a look at the site I found. They have a lot of interesting information, including pictures of the bread they have made. It looks so good!!!