I am planning to enter Bread Baking Day #3, hosted by Küchenlatein, and is themed Sourdough Rye Bread. I know making sourdough bread needs so much patience, so much devotion, and so much time but the finish products seems endlessly lovely and tastes wonderful. I am still keeping the sourdough starter I have started a few months ago and always since then bake sourdough bread, sourdough sticky buns or sourdough English muffins for breakfast once or twice a week. Especially when we invite friends for lunch or dinner, I can just scoop out the fresh yeast out of the jug. I always love the fragrant steam escaping from the oven. It's something I can't explain. It has all the freshness you can't smell from packaged breads in stores. Perhaps, the joy to get from the scratch gives more appreciative satisfaction towards the crafted hands.
Anyway, I adapt this rye sour as the starter to make sourdough rye starter from the bible-thick baking book The King Arthur Flour 200th Anniversary Cookbook. It is slightly different from the plain-flour sourdough starter I have made before as the starter tends to be much thicker, but the humble sour smell remains the same.
Make sure to prepare the starter 4-5 days before the baking of the bread, as the starter needs time to develop.
1 Tbs or packet active dry yeast,
2 cups warm water,
3 cups medium rye flour,
a thick slice of raw onion
Dissolve the yeast in 1 cup of the water and blend in 1 ½ cup of the rye flour. Stir in the onion, cover with plastic wrap and set aside at room temperature. Let the sour rise and fall back. After this point, stir the sour twice a day for three days.
Remove the onion and add the second cup of warm water. Blend in the remaining 1 ½ cups of rye flour, cover and set aside again. When the sour has risen and fallen once more, it is ready to use. This will take another day or so.