Rye Sourdough Bread and a Sourdough Experiment! 

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the first time i did a sour dough starter i got it from a book called mary's bread basket and soup kettle--by mary gubser (1974-75) i still have that book --in there were 3 ways to start--1 with milk and wild yeast --1 with help from yeast and 1 with potatoes--i seem to remember doing the one with the milk --anyway i had that starter for years until life got in my way and it met its end in the back of my fridge--it was great and good and sour--so now that i am retired i think i will give it a go again as i still have my my crock with a lid that can be lightly covered with a bit of cheese cloth and still let the air in --kudos to all that give sour dough a try --it is worth it!!!

I always use a rye starter, and it works so well no matter what recipe I use it in. When I do the sourdough dough, after doing all my stretch and folds, I don’t put it directly into the fridge. I let it rise one the counter for 4-5 hours, and then put it in the fridge. Then you get a better rise. I also let the dough sit on the counter for about an hour after taking out of the fridge. I have also done bread with unwed starter, and gotten great bread. When the dough is proofing the starter is feeding off all the flour in the dough, and it’s amazing how it rises. Just wanted to share my little tricks. Sourdough is not as scary and difficult as people think. Please keep up the great bread recipes. I’m a big fan💕

Thank you for the video. I got my starter working better by making it thicker. It worked perfectly. I would love to see more whole grain videos like Rye Spelt or Prairie Gold.

Thanks for the suggestion, I've had the hardest time getting my starter to behave.

Thanks for this video. I haven’t tried sour dough starter with other types of flour, but it’s helpful to know what to expect.

I always use my starter before it falls back down. My understanding is if it falls it is “over proofed” Probably there is a correct word to describe the fallen part, but I don’t know what it is. Never tried a side by side experiment with fallen vs just before the fall. I guess I will.

I think a shaggy dog dough means more dry? It’s not completely saturated… That’s how I understand it.. While you're still in the kneading stage, you can tell if your dough is under-kneaded if it's floppy and loose, tears easily, and still looks shaggy. (Essentially, the opposite of all the signs of fully kneaded dough