rye starter

Ingredients

• Servings: 1
• 1 1/2 cups whole meal rye flour
• 3/4 cup filtered or spring water
• 1 1/2 cups bread flour
• 3/4 cup filtered or spring water

Recipe

• in a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. cover with a damp cloth, and set aside at room temperature for 24 hours.
• stir well, and discard 1/2 of the rye flour paste. stir 1/2 cup rye flour and 1/4 cup water into the remainder. cover with a damp cloth, and set aside at room temperature for 24 hours. repeat for day three.
• some activity should now be noticeable: the starter should be bubbly. stir well. measure starter, and transfer to a 1 quart glass jar. stir in amounts of water and bread flour equal to the amount of starter. add more water until the starter resembles a thick but pourable batter. set aside for 24 hours.
• starter should be very active with lots of in the batter. stir well. measure, and return 1 cup starter to the jar. begin feeding regularly, every 4 to 6 hours, doubling the starter each time. for instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.