Description
This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye.
Ingredients
- 1 ½ cups whole meal rye flour
- ¾ cup filtered or spring water
- 1 ½ cups bread flour
- ¾ cup filtered or spring water
Instructions
- In a small bowl
- mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth
- and set aside at room temperature for 24 hours.
- Stir well
- and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth
- and set aside at room temperature for 24 hours. Repeat for day three.
- Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter
- and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
- Starter should be very active with lots of bubbles in the batter. Stir well. Measure
- and return 1 cup starter to the jar. Begin feeding regularly
- every 4 to 6 hours
- doubling the starter each time. For instance
- if you have 1 cup starter
- add 1 cup bread flour and 1 cup water.
Servings: 4