This is a simple Rye sourdough starter recipe adapted from Kungsörnen flour.
Course
Bread
Cuisine
All
Prep Time1hour
Cook Time1minute
Aging3days
AuthorRon Smith
Ingredients
Fine Rye Flour*(all-purpose can be substituted)
Water
1/2cup(1.25 dl) Chopped dried figs. (You can substitute a grated (unpeeled) small apple or pear instead of dried figs.)
Instructions
To begin wash a crock or other container that is 4 cups (10 dl).
Day 1: Add 100 grams (3.53 oz.) of fine rye flour and 3 - 4 chopped dried figs to 100 grams (3.53 oz.) of warm water and stir. Once stirred, cover with cheese cloth or a cup towel and place in a warm place. Top of the fridge usually works well.
Day 2: Stir
Day 3: Add another 50 grams (1.76 oz.) of fine rye flour and another 50 grams (1.76 oz.) of warm water to the starter and stir. Once stirred, cover with cheese cloth or a cup towel and place in a warm place. It should be stiffer/thicker.
Day 4: Remove all but 50 grams (1.76 oz.) of the starter and place in a clean container. Discard all the remaining starter. Then add 50 grams (1.76 oz.) of fine rye flour and another 50 grams (1.76 oz.) of warm water to the starter and stir. Once stirred, cover with cheese cloth or a cup towel and place in a warm place.
Day 5: Add another 50 grams (1.76 oz.) of fine rye flour and another 50 grams (1.76 oz.) of warm water to the starter and stir. Once stirred, cover with cheese cloth or a cup towel and place in a warm place.
Recipe Notes
*The rye flour I'm using for this recipe is about 125 grams per cup. Feel free to use cups instead of grams.