Ingredients
- Lukewarm water
- Organic rye or spelt flour
- Jar of at least 1 litre
Preparation
| DAY 1 |
Mix 50 ml of lukewarm water and 50 g of flour well in a jar. |
| DAY 2 | Mix 50 ml of lukewarm water and 50 g of flour well in a separate bowl. Add this to the mixture in the jar and stir well. |
| DAY 3 | From day 3, you should begin to see activity in your starter and it should have grown a bit. Repeat the steps from day 2. Mix 50 ml of lukewarm water and 50 g of flour well in a separate bowl and stir the new mixture into the mixture in the jar. |
| DAY 4 | Your sourdough starter should begin to bubble well and smell slightly sour now. Remove 75 g of the mixture from the jar and discard it. Mix 75 ml of lukewarm water and 75 g of flour well in a separate bowl and add this to the mixture in the jar and stir well. |
| DAY 5 | The starter should be growing and bubbling more and more and beginning to smell even more sour. Remove 100 g of the mixture from the jar and discard it. Mix 75 ml of lukewarm water and 75 g of flour well in a separate bowl and add this to the mixture in the jar and stir well. |
| DAY 6 | Your sourdough starter should now be quite active and have even doubled in size after feeding. Remove 100 g of the mixture from the jar and discard it. Mix 100 ml of lukewarm water and 100 g of flour well in a separate bowl and add this to the mixture in the jar and stir well. |
| DAY 7 |
The starter should smell nicely sour and be bubbly. If you fed it, it will definitely be twice as big. |
March 29, 2024
