Recipe For Rye Sourdough Starter
When your starter is bubbly and lively you are ready to start making sourdough bread
Makes enough for: 1 batch starter
Ingredients
- 200 g rye flour, divided
- 400 g water, divided
Method
day 1
- Place 50g of the flour and 100g of the water into a large glass bowl
- Mix together using a whisk and cover with clingfilm
- Leave to stand in a warm place for 24 hours
day 2
- Add 50g of the flour and 100g of the water to the starter mixture
- Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours
day 3
- Add 50g of the flour and 100g of the water to the starter mixture
- Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours
day 4
- Add 50g of the flour and 100g of the water to the starter mixture
- Whisk together, cover with clingfilm and leave to stand in a warm place for 24 hours
day 5
- Your starter should be nice and bubbly now
- If it is, you can start using it (transfer any left over to a sterilized airlock container
- If it isn't, leave to stand for a further 24 hours
day 6
- If your starter is not nice and bubbly, discard it (in the bin, not down the drain) and try again *
- If it is, you can start using it!
Notes
* Your house might be too clean! Try using only hot soapy water to clean your kitchen for a week before trying again. Or, where you live is too polluted and the air has no natural yeasts floating around.