- Rye flour
HOW IT’S DONE
Day ONE: In a clean glass jar (make sure it can hold at least 400 ml) add 1/2 cup of rye flour and 1/2 cup warm water and mix well with a fork. Cover with kitchen foil but make sure you add a few holes. Leave in a warm place, out of direct sunlight.
Day Two: Add 1/2 cup of rye flour and 1/2 cup of warm water and stir. if the consistency is very liquid, add more flour. Cover again.
Day Three to baking day: Regularly feed the starter with about 1/4 cup rye flour and about the same amount of water. it depends on your starter how much you need to feed it keep it happy. What you want is a starter that has a slightly sour smell and bubbles, especially after feedings. The bubbles mean it is active and ready to use. Some starters only take about three days, some need a little more time. With rye we found it usually takes about five days. Possibly because rye has less gluten.
Any unused starter can happily be kept in the fridge for a few weeks. You can either see or smell if it is off.