There are a bunch of different ways to make a sourdough starter. Some are more specific than others. We find rye flour works best (even if you’re baking something wheat based). We also don’t weigh out our measurements. We find sourdough baking is quite intuitive and so we’re always doing things a little differently depending on the weather, or how the starter is behaving. It’s better to experiment and find out what works best for you. This recipe is just a guide.
- In the morning, mix half a cup of wholegrain rye flour together with the same amount of water to make a wet paste (almost like pancake batter) in a clean jar. Place the lid on loosely and leave it in a warm place in the kitchen.
- Leave for two days
- The culture should be bubbling and fermenting by the third morning. It will smell a little funky and acidic. Discard one tablespoon of the culture, and feed it a spoonful of rye with a bit of water to maintain the same consistency.
- Repeat step 3 every morning from here until eternity!
- By day 5 the starter should now be ready to be used. It should smell sweet and fermented, sort of like yogurt. The starter should slip into a regular pattern of rising and falling through out the day. Be sure to transfer the starter to a clean jar every couple of days now.
- If you’re not using the starter regularly, you can leave it in the fridge and only feed it every few days. However, make sure you pull it out of the fridge two days before it is to be used.