Rye Sourdough Starter and Bread

4380 mins (prep 4320, cooking 60)
5 ingredients
1 servings
Before going gluten free, I used to make this rye bread as a staple. After some failures I succeeded in making the perfect starter which lasted a very long time and got better every time I used it. The secret of sourdough is that it makes the bread more storable. Bread made with sourdough will not become stale for quite a long time, and due to different fermentation many micronutrients can be better resorbed than from yeast bread. The quality of a sourdough depends on the quality of the grain and the mixture of yeasts and bacteria present in the flour. If the rye flour you use is neither chemically treated so that the natural cultures are killed nor contaminated with wrong bacteria, yeasts or mold, you will have a starter which keeps forever when properly kept and fed. The texture of the starter should be creamy, and the smell slightly sour, but not stinging the nose like vinegar. If it smells like vinegar, it contains too much acetic acid which is not desireable. The ration lactic acid - acetic acid should be about 80 to 20. That makes a delicate sour smell. If it smells rotten or looks reddish, it is rotten and you have to discard it.

Categories:  for-1-or-2 , >-1-day , number-of-servings , breads , time-to-make ,
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Serving Size (2962.0 g)
Servings 1
Amount per Serving
Calories 681.0 Calories from Fat 45.63
% Daily Value *
Total Fat 5.07g 7.8%
Saturated Fat 2.2g 10.99%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 5925.96mg 246.92%
Total Carbohydrate 132.51g 44.17%
Dietary Fiber 10.5 g 42.0%
Sugars 10.59 g %
Protein 26.61g 53.22%
Vitamin A 0.0IU% Vitamin C 5.4mg%
Calcium 491.88mg% Iron 12.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole, rye flour, lukewarm water, whole, rye flour, lukewarm water, whole, rye flour, lukewarm water