Description
A simple guide to creating a rye flour sourdough starter from scratch, perfect for baking delicious bread.
Ingredients
- Rye flour – 100g
- Water – 100ml
Instructions
- In a clean jar, mix 100g of rye flour with 100ml of water until well combined.
- Cover the jar loosely with a lid or cloth to allow airflow.
- Let the mixture sit at room temperature for 24 hours.
- After 24 hours, check for bubbles indicating fermentation.
- Feed the starter by discarding half of the mixture and adding another 100g of rye flour and 100ml of water.
- Repeat the feeding process every 24 hours for about 5-7 days until the starter is bubbly and has doubled in size.
Notes
- Use filtered or bottled water for best results.
- Keep the starter in a warm place, ideally around 75°F (24°C).
- Once established, the starter can be stored in the refrigerator and fed weekly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Fermentation
- Cuisine: Bread
Nutrition
- Serving Size: 100g
- Calories: 330
- Sugar: 0g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg