Sourdough Starter
Spoonsparrow explains how to prepare and maintain sourdough. The starter is then the basis for your own sourdough bread!
Ingredients
- 12 tablespoons stale rye wholemeal flour (organic quality)
Instructions
-
1.
Place 2 tablespoons of rye flour in a clean jar and mix thoroughly with about 3 tablespoons of lukewarm water (25 °C). Push any dough residue down the side of the jar. Cover the jar, but do not seal it (the starter needs to breathe) and let it rest in a warm, dark place (24–28 °C) for 24 hours, stirring once in between; cover the starter again and keep it warm.
-
2.
After 1 day, feed the sourdough starter. To do this, stir 2 tablespoons of flour and 2–3 tablespoons of lukewarm water into the sourdough starter. Cover the starter again and keep it warm. On the 2nd day, the first small bubbles will appear on the surface.
-
3.
Feed again, cover, and keep warm. Feed the sourdough starter for another 2 days. On the 5th day, the sourdough starter should smell pleasantly sour and show many bubbles. Feed the sourdough starter again. The finished sourdough can now be used. Pour about 2 tablespoons of the sourdough starter into a clean jar as a new starter and store it in the refrigerator. There, it should be fed about once a week with 1 tablespoon of flour and 1–2 tablespoons of water.
