Рет қаралды 129,765
Simplest recipe for the sourdough starter:
Jar (2 ltr capacity)
Rye flour type 720
Preparation:
Mix 4 heaped tablespoons of rye flour with lukewarm water until you get the consistency of thick cream.
Leave to stand for a day in a warm place, not exposed to sunlight.
After this time we add 2 more heaped tablespoons of flour and, if necessary, add some water. Repeat this step for the next 2 days.
After the first day we might not see any effects.
After the second they there should be a small increase and we should be able to smell the pleasant aroma of the young sourdough. During the next days, increase should be faster. Doubling the volume indicates the maturity of our sourdough and that it’s ready to use. Usually, it takes 3-7 days.
Bon appetit
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