Ingredients
Method
Day 1
- Mix the flour and water in a glass jar with a lid. Let the mixture sit overnight with the lid on, preferably in a place that is a bit dark and warm.
Day 2 and 3
- Stir the mixture morning and evening. It’s great if you can leave the jar open for a couple of ours during the day to let some air in which will help the yeast process.
Day 4
- Add the flour and water into the jar and stir. Leave the jar open for a couple of hours.
Notes
Now the sourdough starter is done! You should see small bubbles on the surface and it should smell a bit sour. You can bake with it straight away or you can put it in the fridge until you are ready to use it.If the starter doesn’t seem quite ready: repeat the instructions for day 2-3 until you see it’s active and have lots of bubbles on the surface.To keep using the same starter you can “feed” it by adding 2 tablespoons of rye flour and 3 tablespoons of water and stir it into the first mixture. How often you do that depends of how often you will bake with it.NOTE: If you keep feeding your starter, leave the jar out in room temperature or the yeast process will stop.