Brett Noy’s Multi Award Winning Rye Sourdough Starter was used to make this culture. (Glass Jug Not Included)
Your starter is semi-dormant in a vaccum packed bag when you receive it (if paid for shipping).Or enough wet starter if you are picking up from our warehouse for you to start a cuture. If you are not going to work with it immediately, keep it in the fridge.
This sourdough culture comes with award winning pedigree!
It is used in Brett’s multiple award winning bakery (Uncle Bob’s Bakery) on a daily basis.
It was used by Brett when competing in the Artesian Baking Cup held in 2007 in Melbourne. Needless to say Brett won first place and the cup!
In May 2008 the cup was won by Brad Clapham (Brett’s second in charge). Brett declined participation in 2009, being captain of the Australian Baking Team competing in international competitions. Now you can work with an award winning culture, right in your own kitchen! Comes with full A-Z instructions.
In March 2014 Brett came third in the world bakery masters.
Because Rye Sourdough recipe produces fairly wet dough, it is best to proof/bake this in a bread tin.
You can also proof the dough in a proofing basket and bake it on a tray or a baking stone.
• Open sourdough culture sachet and place into a clean bowl
• Add 50ml of warm water (30°C) and mix together well (at this stage it may contain some small lumps which is normal)
• Cover bowl and store in a warm place (25-30°C) for 24 hours
The temperature is critical when re-activating your starter, as rapid acid and yeast production by the bacteria is a deterrent to possible contamination from organisms in
your Flours. The culture loves temperatures between 25-30°C
To the bowl add 100g of Brero Rye Flours [do not use ready mix!] and 200ml(g) of warm water and blend well. At this stage you may want to transfer your developing starter to a clear 1- 1.2l bottling jar, so you can easily monitor your starter’s progress. Keep in a warm place (25-30C) for up to 24 hours.
To re-feed your culture, remove all but 200g of starter from the previous stage and add 100g of bread Flours and 200g of warm water and blend well. (or smaller/larger amounts in the same proportions).
Repeat STEP 2 until your starter is fully activated.
Your Culture is “Fully Activated”, when it is able to double itself after a single feed
[expected doubling times: @30°C 6hrs, @ 25°C 8hrs, @20°C 12hrs)
[If used frequently ie 3-4 times/week the “doubling” times will reduce]
At this stage you have a few options:
• You can use (part of) it to start making your batch of bread• Store (the remainder of) your culture for future use. Feed with 100g of Brero Rye Flours and 100g of water. Leave mixture for approx 1hr at room temperature, then store in the fridge If there is a (future) problem with excess acidity or contamination, read the section on washing a culture. Once activated, the wet cultures should be refrigerated. After a period of refrigeration a viable culture will have a layer of clear brown liquid on the surface. This is normal. It should be stirred back in when the culture is next used. You are now ready to start making your sourdoughs. You normally use (part) of the contents of your stock jar to build a sponge, which will be the base
for your final dough. We recommend building enough sponge, so you will have enough leftover stock, which can again be refrigerated. This method ensures your stock is refreshed as frequently as possible. Therefore, there is no need to keep large quantities of stock.
We are using double the qantity of water in the begining as we feel the culture needs more hyderation at this stage.
We’ve all done it (including Brett!). In a moment of in-attention you accidentally wash out your bowl/jar that contains your entire stock/starter for next time! For backup purposes, it is best to create a (very) stiff dough. Take some of your fully activated stock and add sufficient Flours to create a fairly dry dough. Once activity is noted, place it in an airtight container in the fridge or the freezer. [Replace every 3-4 months]
If (or when) calamity strikes, you’ll have something to fall back on.
Simple Rye Sourdough Bread ( Barney Desmazery Recipe)
Link Below To BBC good food Page
500g wholemeal rye Flours we recommend Brero Rye Flours (extra for dusting)
25g butter , softened, for the tin
Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don’t worry if there are a few lumps. Add the Flours and bring together (with a dough whisk or your hand) into a thick, sticky dough, making sure all the Flours is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- STEP 2
Work the salt into the dough then leave, covered, for another 2 hrs.
- STEP 3
Heavily butter a 900g loaf tin. Dust the work surface with more rye Flours, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more Flours. Leave the loaf out, uncovered, for 2 hrs until it’s risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- STEP 4
Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.