HOW TO CREATE A RYE SOURDOUGH STARTER
YOU CAN’T MAKE SOURDOUGH WITHOUT A SOURDOUGH STARTER – THE MICROBIOLOGICAL GIFT THAT RISES AND FLAVOURS YOUR BREAD. YOU COULD GET ONE FROM SOMEONE ELSE, BUT THEN IT WON’T BE YOURS. IT WON’T BE UNIQUE. IT’S WORTH STARTING ONE YOURSELF, AT LEAST ONCE. THIS PROCESS TAKES ABOUT A WEEK. HERE’S HOW…
1 Flour and liquid MIX 100G RYE FLOUR AND 100G FRUIT JUICE (PINEAPPLE, GRAPEFRUIT, APPLE OR ORANGE) IN A CONTAINER AND WAIT. IF YOU DON’T HAVE JUICE, USE WATER.
2 Mix and wait STIR THE MIXTURE TWICE DAILY FOR FIVE DAYS UNTIL IT STARTS TO BECOME VERY AERATED. DON’T ADD MORE FLOUR. IGNORE ANY BUBBLES IN THE FIRST COUPLE OF DAYS.
3 Feed WHEN THE AERATED STARTER BEGINS TO CONTRACT, ADD AT LEAST ANOTHER 100G EACH OF RYE FLOUR AND WATER. LEAVE IT FOR A FINAL HALF-DAY UNTIL IT RISES AGAIN. NOW, MOVE IT TO THE FRIDGE AND FEED WEEKLY.