Recipe
How to make
— Sourdough starter
SOURDOUGH STARTER
250 g lukewarm water
250 g organic wholemeal rye flour
Mix it together until it`s smooth, and be sure to stir in some air. Cover with plastic, and leave it on the kitchen counter over night.
The next day you keep 100 g of the dough and stir in
250 g lukewarm water
250 g organic wholemeal rye flour
Repeat this procedure for 3-5 days. When it is ready it should smell and taste fresh and acidic and you can see it starts rising and bubbling.
When your starter is ready you can keep it in a box with a tight lid in the fridge. Feed it once a week by removing 4/5 of it and adding 250 g water and 250 g flour.
Take the dough out of the fridge the day before you are going to bake, and feed it like described above. Leave it on the kitchen counter until the next day. And when you bake – remember to keep at least 100 g of the sourdough for your future bread.
