Rye sourdough starter
by
- Other
- Easy
- Makes 1
- 10 minutes
PT10M
This rye starter recipe from Jane Mason is the perfect guide on how to make a sourdough starter. By using a little and topping up the starter as you go there will always be plenty on hand whenever a bread craving strikes – try baking Jane's Pure rye loaf, or experiment with a dish of your own.
Ingredients
- 200g of whole rye flour
- 400g of water
Method
1
On the first day, mix 50g whole rye flour and 100g water together in a large bowl. Cover with cling film or place a dinner plate over the bowl, and put it on the counter for 24 hours
2
The next day, add a further 50g rye flour and 100g water to the mix in the bowl. Stir, cover it, and put it on the counter for 24 hours
3
After this time, add 50g flour and100g water to the mix in the bowl. Stir, cover it and put it on the counter for 24 hours
4
Repeat the process the next day, adding 50g flour and 100g water to the bowl, stirring and covering, then leaving on the counter for 24 hours
5
By day five your starter should be bubbly – if it is, you have a viable starter. If not, don't add any more flour or water, just cover it and let it sit for another 24 hours
6
You now have plenty of starter to use straight away in any recipe that calls for a rye starter. You also have plenty to put back into a container in the fridge to take out when you need it – when you put it back in the fridge use a large container, as your starter will continue to froth up before it calms down
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Rye sourdough starter
