Rye Sourdough Starter

 - Danish Recipe

Directions:

Day 1:

1. In a small container, mix all the ingredients together. 

2. Cover the container loosely with a lid or plastic wrap. 

3. Allow it to sit in a warm place (preferably 95 - 100 *F) for 24 hours. 

Day 2:

1. In the same container or one a little larger, mix the day 2 ingredients to the dough you made the day before. 

2. Cover the container loosely with a lid or plastic wrap. 

3. Allow it to sit in a warm place (preferably 95 - 100 *F) for 24 hours. 

Day 3:

1. Discard half of the dough (18 g) that you made the day before. 

2. Mix in the ingredients under day 3 to the dough. 

3. Cover the container loosely with a lid or plastic wrap. 

4. Allow it to sit in a warm place (preferably 95 - 100 *F) for 24 hours. 

Day 4:

1. Discard half of the dough (36 g) that you made the day before. 

2. Mix in the ingredients under day 4 to the dough. 

3. Cover the container loosely with a lid or plastic wrap. 

4. Allow it to sit in a warm place (preferably 95 - 100 *F) for 24 hours. 

Day 5:

1. Discard half of the dough (72 g) that you made the day before. 

2. Mix in the ingredients under day 5 to the dough. 

3. Cover the container loosely with a lid or plastic wrap. 

4. Allow it to sit in a warm place (preferably 95 - 100 *F) for 24 hours. 

Day 6:

1. This is the day to use whatever amount of sourdough you need for your rye bread recipe. 

2. The rye sourdough starter that is remaining after you have used it can be placed in the fridge with a lid on. 

Conintued use:

1. Rye sourdough can sit in the fridge forever.

2. When you want to use it again, you just follow the day 5 ingredients  and directions (disregarding the 1st step), then use it the next day. 

3. To add to your starter if you are running low, take the weight of the starter you have remaing, add that same amount of water and double the amount of rye flour. Mix it, let is sit for a day, then let it sit in the fridge for when you need to use it again. 

4. If you want even more starter, then you just follow that ratio for 2 or three days (1x starter : 1x water : 2x rye flour). 

Notes:

- The danish rye sourdough starter consistency is significantly more dry and firm than regular wheat sourdough, so if you can form it into a ball and pick it up in your hand, that is the correct texture.

- I highly reccomend using a mixing machine to mix the sourdough and not your hands; the dough is very difficult to mix by hand or with a spoon. 

- If you forget to feed your sourdough for a day or more, that is okay, just pick up from where you were. 

- This recipe gives you enough for 2 breads with some left over. I mention this simply because it is how I do it at home becuase it is the most cost effective and meets my needs the best. I typically make 2 breads at a time and store the remaining starter in the fridge then take the remianing sourdough and feed it for a day or two until it gives me enough for 2 more loaves. 

- Danish rye bread can be stored in an plastic contianer and stored in the cupboard for 6 days, 10 days in the fridge, and 3-6 months in the freezer. 

- You should not use the sourdough starter without feeding it first. It needs to be active when you use it; when it is in the fridge or if it sits out for more than 24 hours, it will become dormant and will impact your bread differently. 

- If you want a more sour flavor, you can let the sourdough starter age for longer than 5-6 days. The longer you feed it, the more sour it will become. 

- If you have made more starter than you need, when making your bread, take starter from the middle and leave the outside for storing in the fridge; the starter in the middle will be more sour and contain more moisture (it will also be more pinkish). 

- You do not have to follow the recipe listed. If you want more or less sourdough, just follow the ratio mentioned above (1x starter : 1x water : 2x rye flour) and follow that feeding ratio for minimum 5 days before using it.