This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon. A total of seven days are required for the starter to be ready to use in a batch of bread.
Ingredients
- 3 3/4 cup rye flour
- Water
Preparation
- Days 1: Mix together 3/4 cup rye flour and 1 cup warm water to form a soupy porridge. Put into a large clean jar, cover with a sheet of clean cheesecloth secured with a rubber band. Leave in a warm place for 24 hours.
- Day 2: Add 1/2 cup rye flour to the starter, then add warm water to return to a soupy consistency. Re-cover with cheesecloth and rubber band. Leave for 24 hours.
- Days 3 – 7: continue the process of adding flour and water each day through days 7. Leave for 24 hours in a warm plate after each addition. At the end of 8 days, the starter should have bubbled up and smell strongly of fermentation.
- To use for bread: whisk until smooth. Use up to 2/3 of the starter for making bread. Continue to add flour and water to the remaining starter to begin a new batch.