Honey Sourdough Starter

Ingredients

• 1 tsp honey (5 g)
• 150 g whole grain rye flour

Instructions

1. 1.

   In a large bowl whisk 250 ml lukewarm water with the honey until dissolved.

2. 2.

   Add the rye flour and stir with a wooden spoon into a smooth dough. Cover the bowl with an appropriate lid and leave in a warm place (at least 20 °C) for 3 days, stirring vigorously once each morning and evening.

3. 3.

   The dough will form bubbles through fermentation and increase its volume. Vigorous stirring collapses it back repeatedly. The finished starter is thick, smells freshly sour, and produces bubbles. It can be kept in the refrigerator up to one week.