Preparations/Sourdough Starter

A: 100g dark rye flour
150g water, 85F
B: 70g reserved starter
50g dark rye flour
50g flour
115g water, 85F
C: 70g reserved starter
50g dark rye flour
50g flour
100g water, 85F
D: 50g reserved starter
50g dark rye flour
50g flour
100g water, 85F
E: 25g reserved starter
50g dark rye flour
50g flour
100g water, 85F
 
1. Combine (A) in tall 1L glass jar, stir to combine and scrape down sides. Cover loosely and place in 70F area for 24 hours.
2. Combine (B) in jar after removing excess starter. Cover, 70F, 24 hours.
3. Combine (B) in jar after removing excess starter. Cover, 70F, 24 hours.
4. Combine (C) in jar after removing excess starter. Cover, 70F, 24 hours.
5. Combine (C) in jar after removing excess starter. Cover, 70F, 24 hours.
6. Combine (D) in jar after removing excess starter. Cover, 70F, 24 hours.
7. Combine (E) in jar after removing excess starter. Cover, 70F, 24 hours. Continue daily feeding, using excess to bake bread, or store in refrigerator and feed weekly.

Servings: 1

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: sourdough_starter,v 1.2 2025/03/02 18:10:07 deaven Exp $