Natural Rye Sourdough Starter

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

Description

The entire process of making the sourdough starter will take you 5 days. The result is worth it — afterwards, you can bake bread with any filling, free of thermophilic yeast, salt, and sugar. You will be able to provide yourself with healthy and nutritious food!

Ingredients

Coarsely Ground Rye Flour - 3.5 oz
Water - 3 fl oz

Step by Step guide

Step 1

Mix the water and flour. The resulting mixture should resemble thick sour cream. Cover with cheesecloth and place in a warm spot. Avoid drafts: like any yeast dough, sourdough does not mix well with drafts.

Step 2

After a day, add another 100 g of water and 100 g of flour. I only use rye flour, but you can also make the starter with wheat flour. Mix well with a whisk or fork. Minimal equipment — maximum results. The starter absorbs your energy and great mood! Leave it in a warm place.

Step 3

Repeat the previous step on the third and fourth days.

Step 4

On the fifth day, perform another 'feeding' of the starter, divide it in half, and confidently start making bread. One half of the starter will go into the dough, while the other will serve you faithfully for as long as you keep feeding it. The proportions of water and flour can be reduced. The starter can be stored in the refrigerator, but I keep mine outdoors at room temperature. I regularly feed it, and every three days I bake bread.