Friday night we’re having dinner at my parents’ house, and since my Mom’s the one who gave me this cookbook I thought it would be nice to bring her some homemade bread. I decided on a loaf of rye bread to serve with spinach and artichoke dip as an appetizer.

The bread I’m making is the Rye Sandwich Meteil, which means it contains less than 50% rye flour. The only rye flour in the whole recipe is in the starter.

2.5 oz mother starter
7.5 oz whole organic rye flour
6 oz filtered water

Follow the same procedure as with the wild yeast starter.

I mixed this up a few hours ago, and I don’t really see any change yet. I refreshed my starter before making my last loaf of bread, so it should be okay. I hope there isn’t something wrong with my rye flour. I’ll let it sit overnight, hopefully it’ll show some activity.