Homemade Rye Bread Starter for those new to baking sourdough, I recommend growing rye sourdough first. There are many ways to prepare it, but below I will present the method, in my opinion, the simplest and most effective. The only thing you need is wholemeal rye flour type 2000, water and time. It takes about 5-6 days to prepare the leaven. You can usually bake the first bread without any worries on the 6th day.
You will need
- Large jar
- 300 g ( 10 1/2 oz) rye flour
- 300 ml (10 fl oz) water
- Day 1. Mix well 50 g (2 oz) of flour and 50 ml (2 fl oz) of water in a large jar. The consistency should be slightly thick. It is essential to cover a jar with a cloth or gauze (so that it gets air) and put it in a warm place for 24 hours.
- Day 2. Give a 1/2 of the rye bread starter to someone or throw it away. To the rest of rye starter add 50 g of flour and 50 ml of water. Mix well and cover a jar with a cloth or gauze and put it in a warm place for 24 hours.
- Day 3,4,5,6. Every day the whole procedure should be repeated using the same proportions of flour and water. Before adding a new portion of flour, discard half of the rye bread starter and then add the flour, and water in the same amounts as before.
- On the sixth day, we have quite a stable sourdough. About a dozen or so hours after feeding, large air bubbles appear, and its smell is pleasantly sour. You can compare it to the smell of balsamic vinegar. On the seventh day, you can easily bake the first sourdough bread. To start with, I recommend making simple rye bread.