Mike's Rye recipe

Mike's Rye

Quinlan, United States
Perfect sourdough

Age

10Years
Color

Country of origin United States

Taste
& Flavour

Asia
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Antarctica
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Europe
North America
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Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Mike's Rye

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

Preserve your sourdough for the future

Create your own

Comments

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