Mike's Rye recipe

Mike's Rye

Quinlan, United States
Perfect sourdough

Mixture

50%
50%
Liquid Flour Other
Mike's Rye

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Since 2009

I was using Peter Reinhardt books at the time and started experimenting.

Characteristics

This is a rye starter made from freshly milled whole rye flour.

Taste & flavour

Mike's Rye top shot
Mike's Rye jar shot
Mike's Rye front shot
Mike's Rye rising shot

Recipe

Starting ingredients

  • 50% Rye flour
  • 50% Spring water
  • 50% Rye flour
  • 50% Spring water

Feeding ingredients

  • 50% Fresh rye flour
  • 50% Spring water
  • 50% Fine Rye Flour
  • 50% Spring water
1
I discard about 1/2 and then add two ounces each of flour and water.
50% Fresh rye flour 50% Spring water
2
Allow it an hour or so at room temperature before returning it to the refrigerator.
50% Fine Rye Flour 50% Spring water

Working method

1
I mill my own Rye flour from organic Rye berries. It is kept refrigerated until used or fed. I feed it at least once a week.
50% Rye flour 50% Spring water
2
A day or so before baking, remove it from the refrigerator, feed it and let it rise. Do this 2-3 times.
50% Rye flour 50% Spring water

Result

Various breads

Raisin and Walnut Sourdough Rye, deli Rye, Cinnamon raisin sourdough or any interesting rye recipe I come across.
Mike's Rye Various breads first overview
Mike's Rye Various breads second overview
Mike's Rye Various breads first slice
Mike's Rye Various breads second slice

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Comments

My culture does not produce a strong flavor but it is nice.