This 3-stage Detmolder rye starter is adapted from Jeffery Hamelman’s book, BREAD. Using a blend of Dark and Medium Rye flours, the starter is built in three phases, over a 34 hour period, to optimize flavor and balance the content of yeast, acetic and lactic acid producing bacteria. This is the ideal starter for a rich and tangy Rye sourdough.
This 3-stage Detmolder rye starter is adapted from Jeffery Hamelman’s book, BREAD. Using a blend of Dark and Medium Rye flours, the starter is built in three phases, over a 34 hour period, to optimize flavor and balance the content of yeast, acetic and lactic acid producing bacteria. This is the ideal starter for a rich and tangy Rye sourdough.
Includes: One pint (475 ml) Mason Jar with Lid, 250 g of starter and 150 g of blended flour for 3 additional feedings (2 week supply).
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