Rye, Baby, Rye!

I think  the Straight Killer Sourdough Rye recipe is ready for prime-time.

  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 2+ Tablespoons caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon yeast
  • 1/4 cup Yeastie Boiz Starter
  • about 1 cup water
  • about 1 Tablespoon honey

Whisk together the dry ingredients. Add the Boiz and the honey. Trickle the water over the pool of starter, making lots of bubbles. Stir and then using a silicone spoon, keep folding dough over and over until you have an even consistency and it’s not too sticky, and you have a vaguely ball shape.

Let it rise at least 12 hours.

Next Morning:

Preheat the oven with your Dutch oven in it to 500 degrees. Use you spoon to fold the dough back into a ball again. It will deflate, and that’s ok. Make sure all the drier parts are folded into the middle of the ball. Throw some flour on the bottom of your Dutch oven and plop the ball in. Make your groovy score marks. Put the lid on and bake for 31 minutes. Take the lid off and bake for another 7 minutes.


This article has 2 comments

  1. Mike Reply

    Nice looks good…my starters are looking pretty different. The rye flour sourdough starter already looks pretty mature with tons of bubbles while the all purpose starter is just starting with a few bubbles. In a week I’ll be making tons of bread…my starters are in a gallon mason jars…not throwing away anything!

    • doctoryeastie Reply

      Sounds like you’re right on track, Daddio! You can mix half rye, half wheat flour for their food too. Five days ’til bread!

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