After my 1st Kitchen Pet Doh-doh successfully to produced sour dough bread, I’ve decided to create ‘Ryee-ryee’ from rye flour. I’ve came across a 100% rye flour sour dough bread recipe and I needed Ryee-ryee for it.
How?
There are two options. The first to cultivate the starter from scratch (5-7 days) and the other will be an offset of Doh-doh, requiring only 2 feeds (1-2 days). I opted with the latter… Save time and money.
The price of rye flour in Malaysia is 7.5X the price of all purpose flour and 5X the price of bread flour. It is soooo expensive….
Since I will be converting my sour dough wheat flour starter to rye, I did some calculations of the percentage of rye flour for my first and second bake. The first bake will be 99.01% rye and the second bake will be 99.95% rye.
The texture is really different compared to wheat sour dough starter. It is not as ‘liquidy’ and feels more like a paste.
My sour dough starter is 100% hydration. And I need 175g rye sour dough starter for my first rye bake.
Converting wheat flour sour dough starter to rye flour
Rye Sour Dough Starter Feeding Schedule
Feed 1
30g Doh-doh + 30g water+ 30g rye flour
Feed 2
Discard 60g starter from feed 1
30g starter from feed 1 + 30g water+ 30g rye flour
Feed 3
Discard 10g starter from feed 2
80g starter from feed 3 + 80g water+ 80g rye flour
Ryee-ryee is ready! Baking time….
Feed 4
Used 175g of Ryee-ryee to bake + Discard 35g of Ryee-ryee
30g of Ryee-ryee + 30g water+ 30g rye flour and put in the fridge
How often do you feed it?
The starter was pretty active. Instead of daily feed, I did it twice daily…
Percentage of wheat flour after each feed?
1st Feed: 1/3 33.33%
2nd Feed: 1/32
3rd Feed: 1/ 33 3.7% (1st Bake)
4th Feed: 1/34 (Before refrigerating)
5th Feed: 1/35 (After removing from fridge 1 week later)
6th Feed: 1/36 0.14% (2nd Bake)