Friday, December 12, 2008
Three Day Sourdough Rye
The advantage of this recipe is that you don't need to have a starter already active, as you make one from potato water and yeast three days ahead. A real sourdough starter is a bit more work than most casual bakers are willing to make, but this one only takes three days out of your life and really, only a few hours of active baking time.
I've tweaked this recipe so many times with pretty decent results either way. If you can't get first clear flour locally (really, unless you live near a mill-who can?) and don't want to order from King Arthur, you can make this with a good bread flour and vital wheat gluten added in. You'll need about 8 teaspoons of vital wheat gluten if you go that route. I used First Clear here because I had quite a bit of it (it is an excellent flour for feeding a real sourdough starter).
You can read the recipe and other observations about it HERE