California Raisin Rye Starter

FORMULA

Ingredients Bakers % US/Oz Metric/g
Day 1
Water at 80ºF 33 24 680.4
White Raisin Starter * 33 24 680.4
Rye flour 33 24 680.4
Day 2
Starter (from Day 1) 33 24 680.4
Water at 80°F 33 24 680.4
Rye flour 33 24 680.4
Day 3
Starter (from Day 2) 33 24 680.4
Water at 80ºF 33 24 680.4
Rye flour 33 24 680.4
Total 297 216 6123.6

PROCEDURE

  1. On Day 1, mix water, starter and rye flour together for 3 minutes on medium speed. Let stand at room temperature for 6 hours, and then store in the refrigerator for 14 hours.
  2. On Day 2, remove mixture from the refrigerator and let stand 4 hours at room temperature. Reserve 24 ounces of mixture and discard remainder. Mix with 24 ounces of water and 24 ounces of rye flour.
  3. On Day 3, divide into 24-ounce portions. Then, add 24 ounces of water and 24 ounces of rye flour to each portion. Store in refrigerator for 14 hours.
  4. After 3 days, the starter is ready to use.

* See recipe

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