This video will guide you through the process of creating Russian style rye sourdough starter from two malts. There are several traditional Russian methods of using rye malt in starter development and this method is my favourite. It uses raw rye malt (white malt) and fermented rye malt (red malt, solod) to set yeast and bacteria favourable environment at the start of the process. This leads to quick starter development (3-5 days), reduced waste and very low fail rates unlike simple water and flour method popular in US.

This starter is perfectly suitable for baking high quality 100% rye breads. Check out my blog for rye bread recipes [ Ссылка ]

Total ingredients:
Raw rye malt - 20g
Fermented rye malt - 20g
Rye flour - 40g
Water - 80g

Stage #1:
Raw rye malt - 20g
Fermented rye malt - 20g
Water - 40g
2-4 days at +22C (+72F) to +32C (+90F)

Stage #2 and #3
Starter - 20g
Rye flour - 20g
Water - 20g
12 hours at +22C (+72F) to +32C (+90F)

00:00 Intro
00:20 Ingredients
02:08 Why this method works
04:05 First stage
05:12 Temperature
06:09 First stage finish
6:45 Stages 2 and 3
8:15 Maintenance

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