Rye Starter II

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Mix the starter ingredients. Let stand at shop temperature 24 hours.
  2. Add the first build ingredients. Ferment at 80°F(27°C) until the mixture falls back, about 3 hours.
  3. Repeat with the remaining builds. The second build may be omitted if the schedule does not permit. Amounts added in the