Sourdough
Spoonsparrow explains how to start and maintain a sourdough starter. The starter then becomes the base for homemade sourdough bread!
Ingredients
- 12 tbsp whole-grain rye flour (organic quality)
Instructions
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1.
Add 2 tbsp rye flour to a clean jar and stir in about 3 tbsp lukewarm water (25 °C). Push any dough remnants down the sides of the jar. Cover the jar, but do not seal it (the starter must breathe), and let it rest in a warm, dark place (24–28 °C) for 24 hours; stir once during this time, re-cover the starter, and keep it warm.
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2.
After one day, feed the starter by adding 2 tbsp flour and 2–3 tbsp lukewarm water to the mixture. Re-cover and keep it warm. On the second day, small bubbles will appear on the surface. Feed again, cover, and keep warm for two more days.
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3.
On the fifth day, the starter should smell pleasantly sour and show many bubbles. Feed it once more. The finished starter can now be used. Transfer about 2 tbsp of the starter to a clean jar as new culture and store it in the refrigerator. There, feed it approximately once per week with 1 tbsp flour and 1–2 tbsp water.
