Sourdough starter

Introduce

Chef :

Sean Strydom

Sourdough starter

Wheat-free Sourdough starter

Ingredient

625 ml

rye flour, divided in 125 ml parts

312,5 ml

water, divided in 62,5 ml parts

Cooking instructions

* Step 1

Day 1: Mix 125 ml flour and 62,5 ml water in a glass jar to form smooth dough. Cover, but not airtight, and leave in a warm place for fermentation to start.

* Step 2

Day 2: Check to see if any bubbles are forming.

* Step 3

Day 3: Remove half of the fermenting dough from the jar. Add 125 ml flour and 62,5 ml water to the jar and mix to form smooth dough. Cover, but not airtight, and leave in a warm place for fermentation to continue.

* Step 4

Day 4: Remove half of the fermenting dough from the jar. Add 125 ml flour and 62,5 ml water to the jar and mix to form smooth dough. Cover, but not airtight, and leave in a warm place for fermentation to continue.

* Step 5

Day 5: Remove half of the fermenting dough from the jar. Add 125 ml flour and 62,5 ml water to the jar and mix to form smooth dough. Cover, but not airtight, and leave in a warm place for fermentation to continue.

* Step 6

Day 6: Remove half of the fermenting dough from the jar. Add 125 ml flour and 62,5 ml water to the jar and mix to form smooth dough. Cover, but not airtight, and leave in a warm place for fermentation to continue.

* Step 7

Repeat Day 6 procedure until the Sourdough is smelling warm, comforting and rich with a spongey consistency. As long as the Sourdough has a sour smell and a gooey consistency, continue the process.

* Step 8

Day 7: Remove half of the fermenting dough from the jar. Add 125 ml flour and 62,5 ml water to the jar and mix to form smooth dough. Transfer your Sourdough to a clean jar and give it a name.