Five-day sourdough starter

INGREDIENTS ● 200G MARRIAGE’S DARK RYE WHOLEMEAL FLOUR

YOU WILL NEED ● 1 LITRE CONTAINER WITH A LID

DAY 1 In the container, mix 100g rye flour with 100ml water to make the starter. Loosely place the lid on top and leave at room temperature. DAYS 2-4 Each day, feed the starter at around the same time, by mixing in 10ml water and 10g rye flour. Leave at room temperature with the lid placed on top. It will begin to bubble and grow.

DAY 5 The night before, or at least eight hours prior to making the bread, feed the starter with

70ml water and 70g rye flour. Leave at room temperature. See page 150 for the loaf recipe.