Ingredientsservings 350 cals
- In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
- Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
- Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
- Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
Per Serving: 350 calories; 1.6 g fat; 71.8 g carbohydrates; 10.7 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 5
Good recipe but imho a bit overcomplicated. You do not need to be so careful about the whole process - on day 1 just put some rye flour (just grab it from the bag using 1 hand) into glass contai...
Glad to see a recipe for a real sourdough starter on here. I did the same thing and it worked great, but I used organic whole wheat flour for the first few days, and switched over to unbleached...
I love this starter. This is the very first I've ever made it and I used this recipe as my guideline. It's been going 5-6 weeks now and I use it every week or so. Like another reviewer I find t...
I have used this recipe many times using Red Mill rye flour from "Sprouts" grocery store. The rye flour is essential to get a good and fast starter going, as well as an amazing sourdough bread. ...