I made a new rye starter and was surprised how relaxed the process was now that I know a tiny bit about sourdough. It had a few pin-sized holes from leuconostoc bacteria on the first day. By day 2, it had way more pinholes and started smelling like a combo of soggy grain and a pile of overused sweaty running shoes. Over a week of 1x a day discard and feeding, it acidified nicely. By day 10, it was rising and falling regularly, had small and medium sized holes, and was smelling sprightly and tangy. So I made my first bread with it:
45% whole rye / 10% malted khorosan / 45% bread flour / 80% hydration -- 100% yum!
Rob
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Now that's a loaf we could all aspire to!
TomP
I’ve never started a rye starter from scratch always take my generic one and feed it whatever. You got some beautiful crumb there. c
What would you name this starter, Rob? And are you sure your old starter is coping okay emotionally with this change of status??
That loaf looks very good - would it not be one of your loftiest deli ryes? I've realised that khorasan gives a great deal of rise - and you've even got malted khorasan, wow. That must taste brilliant.
No no no, Lin. I didn't name the old starter and I'm not naming this one. 😂😂😂 I mean, if I'm gonna find names deep within myself for my starters, then I have to vomit up a name for each bread I bake, and then there are all of the variations I make, and then, well, the journey is infinite.
I did feel guilty that I was making a new starter. But the guilt turned into amazement that this time around it was so easy after it being so hard the first time. What the hell? It's almost as if I've learned something. (or maybe it was just that my kitchen got saturated with yeast from all of my baking 😂.)
As for Khorosan, I was inspired by one of your bakes, and I have to say: it's the bomb. Explosive and flavorful.
Rob
And many more bakes to come now that you have it up and running.
Great that it was so easy to get a new starter going. Odd that you don't name your starters since you're so good with words, although I guess the words have all been used up when it comes to baking.
-Jon
Thanks Jon. I guess I relish having some things in life that are beyond words. Or, at least, beyond my words. -- R
You and your new starter did incredibly well for a first bake using it. Occasionally I think about making a new starter, I would also use whole rye to start it out, but then I get lazy so I haven't. Nice job!
Benny