Rye sourdough starter
Description
Delicious baked goods for the whole family. Look, serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 150 ml of warm water into a prepared container and add 100 grams of flour. Mix thoroughly.
- 3
Step 3
Cover the container with plastic wrap, wrap it in a towel, and place it in a warm place for 24 hours.
- 4
Step 4
After 24 hours, bubbles will appear, and there might be an unpleasant odor—don't be alarmed. Add another 100 grams of flour and 100 grams of warm water. Mix well, cover, and place back in a warm spot for another 24 hours.
- 5
Step 5
On the third day, the starter has risen well and is bubbling inside. It needs to be fed again.
- 6
Step 6
Add 100 grams of flour and 150 grams of warm water again. Make sure the starter has a consistency similar to sour cream.
- 7
Step 7
But not too thick.
- 8
Step 8
Cover it again with plastic wrap and a towel, and let it ferment for another 24 hours.
- 9
Step 9
On day 4, the starter is almost ready: the smell has become pleasant and rye-like, and the starter has risen and is bubbling well. It needs to be fed again.
- 10
Step 10
Add 100 grams of water and 100 grams of flour. Mix well and let rise again, wrapped in a towel and plastic wrap.
- 11
Step 11
Rye starter is ready on day 5. You can use part of it immediately for baking bread. I recommend transferring the remaining part into a jar, adding a little water and flour, mixing well, and storing it in the refrigerator. You will be able to use this starter again later.
- 12
Step 12
Rye sourdough yields delicious rye bread.