Sourdough Starter

Daily: days one to five (ish)

• 30g/1oz/3½ tbsp rye flour
• 30

On each of the first five days, put equal amounts of flour and water into your container, mix, close and leave at room temperature (about 20°C/68°F) for 24 hours between each addition.

For the first few days, the mixture might seem lifeless and could smell vinegary or even a bit “off”. Don’t worry about this, as it should soon start bubbling and the smell will develop into something yea