| How to make a natural rye sourdough starter |
Detail 1 of 5
00:00 hours |
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| All pictures can be enlarged for more detail
when clicked on - please read my disclaimer |
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| I have made two cultures, uninentionally
- first I had the plastic container and then
I figured that it would be better to make
pictures with a glass container. So, there
are two cultures displayed. I like the plastic
container better, it has a wider opening
and is easier to clean. |
| Measure flour - I used 50 g, if you have
volume measures, the equivalent (what I measured)
to 50 g full grain rye flour would would
be an overfull 1/3 cup or barely full 1/2
cup. |
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| Weigh flour |
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| Measure water - I used 50 g, if you have
volume measures, use 1/4 cup. |
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| Weigh water |
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| Mix and stir flour and water. Try to smoothen
the mixture and get the initial bubbles out
so you can see when new ones develop. |
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| flour in water |
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| done |
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| start mixing |
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| done mixing |
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| Put culture on warm spot - mine is 85 F (29
C) |
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| check temperature |
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| warm place |
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