Apr 30, 2017

Rye flour


Good day Cathy, I used rye flour to start my sourdough challenge and found that for a 1/4 cup rye I had to use 1/2 cup water to get sort of a runnyish consistency, yesterday was my day 1, this morning as I was wisking it I actually did notice a few bubbles, to my surprise !!!. I even warmed up the towel I wrapped around it last night as my kitchen is cold now as winter is starting here in South Africa. So I added to it today 1/2 cup rye flour and enough water to make it again into a runny consistancy.

My question: with rye flour one does have to use more water than with wheat? Thanking you kindly Azri

New Posts
  • worthwaiting4
    Sep 28, 2017

    Hi Cathy I am on day 6 and it looks bubby - been feeding it daily. Not as much rise and fall at this time. Is that a problem? It does smell sour. Had the hooch rise up as well. Once we are done with it how do we care for it to keep it active? Thanks! Glenda xo
  • chapellake28
    May 12, 2017

    Day 2--Have some bubbling action going on. Fed it. Looked at it and thought, "Seriously?? What name would anyone give sourdough?" Quite unexpectedly the name "Gypsy" popped into my head. It's a GIRL!! Has anyone else named their sourdough? I'd love to hear what you all came up with.
  • snowyegret379
    May 12, 2017

    I am loving this series. Thank you. I noticed you put your culture in a metal pan today. Do we need to worry about leaching metal into the sourdough? Would a half gallon Mason jar work? Can you freeze sourdough? Can you create crackers and pizza dough with it? With gratitude, Audrey

© 2017 Culinary Naturopathy - Cathy Hohmeyer