Polish Rye Sourdough Culture

I received the Polish Culture on March 11th. and started the routine for adding a .25 Oz. of the culture and 35g of warm water and 35g of whole grain dark rye flour. The consistency was like a thick paste. After a full 24hrs. at 80°F on March 12th there was very little sign of growth. I added 35g warm water and 35g of whole grain dark rye flour and returned to sit for another 24 hrs. at 80°F. After the second 24hrs. on March 13th, I went to feed the starter and it had doubled over the previous 24hrs. I removed 50g of starter and feed 25g warm water and 25g whole grain dark rye flour. I checked on it after 6 hrs. and it was now tripled in size on the third day from when I started the culture! I now have a preferment sitting and am going to make an onion pumpernickel rye tomorrow and if everything goes well, I will update with some pictures.Once again, Thank you Ed at Sourdough International for a very vibrant and active culture.UPDATE : Pictures added of Rustic Polish rye recipe! Flavor is Fantastic. The recipe is a 18hr. poolish ferment using the Polish Rye Culture. The hardest part is trying to let it cool and getting a piece before the kids get at it.

Very strong culture, it started bubbling few hours after first feeding, and was ready to bake in 3 days. Bread came out delicious

It is not easy to follow instructions

I had a Russian rye bread recipe that called for Eastern European sourdough starter, so I chose this. The bread turned out very tasty and I have the rest of the starter in the fridge, planning to use it again soon. I run a large commercial bakery for a living and rarely bake at home, however, I did enjoy working with this product in small Home made quantities!

The photo is taken about 17 hours after activation. Definitely happy and thriving :). Smells wonderfully, not sharp at all, just right :)

Wrong order I thought that I was getting the rye bread

Can't wait to start baking

I used only half the first time, which is good as I managed to kill it with too much heat. My neighbor just kept hers alive at room temperature and shared hers with me.When my husband finishes making the proofing box, I'll try using that.