I love bread and being lockdown at home I felt brave enough to make a wholemeal rye flour sourdough starter.
In four days it was full of life with lots of small air bubbles.
Today I baked my first bread with it and I’m really pleased with the result.
I will post some photos and the recipe at a later stage but for now I’ll share how I’ve started and the recipe I followed.
MAKE IT
Things you’ll need:
1 glass jar/ container, big enough to allow the starter to expand
1 chopstick or use your hands
Scale
Day 1 to 3
25g of wholemeal rye flour
50g of warm water
Pour both in the jar and mix. I like to mix it with a chopstick. Cover the jar and place it in a warm place if you can. In the first days, it will develop better under 25-30ºC, you can place it near a radiator for example.
For day 2 and 3 you add the flour and water to the mixture and follow instructions above.
Day 4
50g of wholemeal rye flour
50g of warm water
On day 4 your starter should be ready to use for the first time.
The texture should be similar to a runny porridge, and it will have a vinegary aroma. It should be full of life with many little bubbles.
At this point you can refresh your starter to make bread.
Ideally you carry on and feed your starter at least once a day with equal parts of flour and water. If you think you’ll not of use it for a while store it in the fridge.
There is a lot of information online about how to take care of your starter and recipes on how to make bread or how to use your spare starter. You can always pass it on to someone else.
I think it’s a beautiful process and easy to start. Surely takes a long time until a loaf of bread is ready but I really enjoyed to make it and the final result was a light, yummy bread.
Have fun!