Sourdough Starter

Ingredients

• 60 g warm water (30°C; for the initial mix)
• 40 g organic rye flour (Preferably organic and locally grown; for the initial mix)
• 40 g mature sourdough starter (Take approximately 40 g from the starter for each daily feeding)
• 40 g organic rye flour (For each daily feeding)
• 60 g warm water (For each daily feeding; the source does not repeat the temperature after the initial mix)

Steps

1. 1

   Put 60 g of warm water at 30°C into a small bowl.

2. 2

   Add 40 g of organic rye flour to the water.

3. 3

   Mix the flour and water together with your fingers until combined. The source notes that using your fingers introduces additional wild yeast and bacteria from your hands.

4. 4

   Transfer the flour-and-water mixture to a small glass jar, close the jar, and leave it on the counter overnight.

5. 5

   The next day, check the starter for signs of activity, such as bubbles. It is not ready to bake with at this stage.

6. 6

   Take approximately 40 g of the starter and place it in a small bowl.

7. 7

   Add another 40 g of rye flour and 60 g of warm water to the starter.

8. 8

   Mix the starter, flour, and water together with your finger until combined.

9. 9

   Pour the refreshed mixture back into the glass jar, close it, and leave it on the counter overnight.

10. 10

    Repeat the process of removing approximately 40 g of starter, adding 40 g of rye flour and 60 g of warm water, mixing, and returning the mixture to the jar every day for one week. This builds a strong colony of yeast and bacteria.

11. 11

    By the end of the week, check that the starter has developed a sour, yeasty smell, indicating that it is essentially ready to bake with.

12. 12

    Optionally dry some of the mature starter and store it in a resealable freezer bag in the freezer as a backup for restarting the culture.

13. 13

    For ongoing storage while not baking, keep the starter in the refrigerator and reduce feedings to once a week.

14. 14

    When you want to use the refrigerated starter, feed it twice in one day; the source states that it will then be ready to use in a sourdough loaf.

Notes

The source does not specify how to dry the starter, the exact feeding quantities beyond the stated daily refresh, or the precise timing between the two feedings on the day of baking. The starter is described as ready after approximately one week when it has a sour, yeasty smell.

Nutrition per serving

• bread
• fermented
• sourdough
• baking
• make-ahead
• vegetarian
• vegan
• dairy-free