Dill Pickle Rye Sourdough Starter ~ Old World ~ How ...Noreen's Kitchen
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Today I am sharing a recipe that has literally been in the making for over a year. I will tell you more about that later! This is an old world style dill pickle sour dough starter that I will be using to make both traditional rye bread as well as hopefully, a marble rye. I have never made marble rye and have always wanted to. This starter is similar to traditional sourdough starters in that you make it over the course of five or six days. I am looking forward to sharing my rye bread recipes with you very soon. Today I am sharing how to make the starter!
This homemade starter is basic. Traditional starter begins with plain or whole wheat flour and water. You can alter that to include things such as fermented grape juice, pineapple juice or even beer to give the starter a boost of fermentation power. Today I am using dill pickle juice. I used the juice from a jar of our favorite Claussen dill pickle spears. I like this juice better because it has not been heat processed. Those pickles are sold in the refrigerator section of the grocery store. The pickles on the shelf are heat processed and may have contributed to my previous incarnation of this starter not being viable. But it could have just been my neglect.
I shared video from when I made the first starter in July of 2016 and the end piece is the current version. This starter is very active and full of wonderful sour aroma that actually smells like rye bread. The dill aroma is very prevalent. It is super foamy and happy as you can see in the video.
I have been tending this one for five days. Today being the fifth. I will allow this to sit on the counter and ferment overnight. Tomorrow I will be using some to make a traditional rye boule. That recipe will contain both dill and dill pickle juice as well to boost that flavor in the bread.
I am also hoping to make a marble rye with both rye and pumpernickel dough swirled together. This is our favorite bread and we always have a store bought loaf in our bread box! We shall see how successful I am. I will be taking you along on this bread journey with me. Now that the weather is beginning to turn and the heat has somewhat passed where I live I am anxious to get back into baking bread for pleasure!
I hope you give making this sourdough starter a try and I hope you love it!
Get your sourdough started like this:
Start with a clean jar at least 2 quarts in size.
Add 1/2 cup of pickle juice, 1/2 cup water 1/2 cup dark rye flour and 1/2 cup light rye flour to the jar along with a pinch or 1/8 teaspoon of yeast. Give everything a stir and cover with either a coffee filter or a mesh lid. You never want to cover with a solid lid or you will not catch any wild yeast.
Add 1/2 cup of water and 1/2 cup of light rye flour. Stir. Allow to sit overnight.
DAY 3, 4 and 5
Repeat the instructions for day 2.
DAY 6 your sourdough starter should be ready to use in a recipe.
Feed your starter with 1/2 cup water and 1/2 cup light rye flour and allow to sit for 30 minutes before removing the amount you intend to use in your recipe. Then cover with a tight fitting lid and place in the refrigerator.
The next time you wish to use your starter, take it out the night before and allow the entire thing to come to room temperature. Then feed it again as instructed above and continue with your recipe.
NOTE: If you are removing one cup of starter for a recipe, you should feed your sourdough with that amount the next time you use it. For instance If you use a cup make a note and when you use it again replace it with 1 cup of light rye flour and 1 cup of water. Stir and allow to sit 30 minutes before using.
If you take care of your sourdough it can literally last for years and years. So if you take care of it your starter will take care of you.
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Dark Rye Flour: http://amzn.to/2xAnPmG
Pumpernickle Meal: http://amzn.to/2xAbOCU
Rye Flakes: http://amzn.to/2xzLuUz
Canning funnel: http://amzn.to/2z02qVk
2 Quart Mason Jar http://amzn.to/2xA70x6
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