Sourdough Starter

Preparation info

    • Difficulty

      Easy

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Ingredients

Daily: days one to five (ish)

  • 30g/1oz/ tbsp rye flour
  • 30

Method

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