Monday I prepared my first sourdough starter with rye flour. It lived on our bathroom heater, so the wild yeast multiplied like crazy and the sourdough was ready for a test run after four days – it was full of millions of tiny bubbles and the smell had turned from vinegar to freshly cut sour apples.
As recommended I added some normal baking yeast to this first use of my sourdough culture. Apart from that it contains nothing but flour, water, and some salt. I’m looking forward to slicing it tomorrow and eating some of it with butter and homegrown cress :)
The bread weighs more than one kilogramme! I need to find someone to help me eat this, as I won’t be able to eat all of it before the next baking day and our freezer compartment is really tiny (and we don’t own a toaster – I don’t like untoasted defrosted bread).
Next week I’ll try to make a bread without extra yeast. I’d also love to add some spelt flour – I prefer mixed bread over pure rye. Do I have to add yeast when I add flour other than the type I used for the starter?