Rye is the most complex and yet somehow the easier starter to maintain. It is wonderfully sour. Again I like to recommend to beginners to get to know the white starter first as rye can be more challenging because it can turn very sour very fast in a warm environment. That said, it is brilliantly lively. So it is really about learning to understand your starter. Here, Vanessa explains what you need to know about using a rye starter in your sourdough baking. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH
Rye for amazing flavour & optimal nutrition & Sourness choose a rye starter
You will learn how to refresh and maintain a rye starter and find out why you might choose to add rye to your sourdough baking.
You will understand the reasons for using a rye starter in your sourdough baking. You will know how to refresh and maintain a rye starter.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.