Rye sourdough starter

Makes1
10 minutes

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