Rye (whole grain) sourdough starter
Follow recipes from book “Backen mit Christine”.
Rye sourdough starter after 5 days of feeding.
Rye and wheat sourdough starters
Tested both side by side
Rye: 50 g wholegrain rye flour + 50 g water, once a day
Wheat: 50 g wheat flour + 50 g water, once a day
Day 1 (2025-03-01)
Rye
Thick paste, like mud. Flour smell. Leave in kitchen on counter top (ca. 21C).
Wheat
Thin slurry. Flour smell. Leave in kitchen on counter top (ca. 21C).
Day 3 (2025-03-03)
Rye
Super active, bubbly and fluffy. Distinct fermented smell. Placed day before on top of a warm hot water bottle, and also the oven was on for a while with the jar standing on top. So it probably got a bit warmer the previous night than on days 1 and 2.
Wheat
Not as bubbly as the rye starter, but also very active. Fermented smell, but less intense than the rye starter. Placed day before on top of a warm hot water bottle, and also the oven was on for a while with the jar standing on top. So it probably got a bit warmer the previous night than on days 1 and 2.
Day 4 (2025-03-04)
Rye
Looks still ok, but more pasty and dense, and not so bubbly and active as yesterday. The jar is almost full, so remove a good chunk of the starter and feed again. Smell is still the normal rye sourdough starter smell. Did I add too warm water yesterday?
Wheat
Sourdough starter has turned? Very liquid, smells very sour, more like yogurt. I poured away most of it and re-started with 50 g of flour and water with the rest of the remaining starter to inoculate. Did I add too warm water yesterday?
