It´s moderately bubbly, doubles in size and floats on cold water 8-9 hours after it is fed. Due to the rye flour, it´s a pinkish brown color and it smells like apple cider.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

0.5Cup Whole wheat flour
0.5Cup Rye flour
1.5Cup Warm water
0.5Cup Whole wheat flour
0.5Cup Rye flour
1.5Cup Warm water

Ingredienti per il rinfresco

50% White flour
20% Rye
30% Whole wheat
100% Water
100% Starter

Since I only bake once a week, I keep my starter in the fridge and feed it 1-2 times with 8 hour intervals before baking. Mix the ingredients and store in a plastic container, covered with a clean cloth, on the countertop for about 8-9 hours, or until it has doubled in size and a teaspoon of it floats in a cup of cold water.

50% White flour 20% Rye 30% Whole wheat 100% Water 100% Starter

Metodo di lavorazione

It took me 10 days to make my sourdough starter. On the first day, I mixed 1/2 cup of whole grain flour and 1/2 cup rye flour with 1 1/2 cups warm water in a plastic (bpa-free) box. Then I covered the box with a clean cloth and left it on the countertop to ferment until the next morning.

0.5Cup Whole wheat flour 0.5Cup Rye flour 1.5Cup Warm water

Then, in the morning for the next 9 days, I poured out half the mixture and then repeated step 1. On day 10, when I got home from work, the bottom of the cloth which I used to cover the plastic container was covered with the starter so I knew that it had risen all the way to the top while I was away and was ready to use. It was also very frothy and bubbly and smelled like apple cider.

0.5Cup Whole wheat flour 0.5Cup Rye flour 1.5Cup Warm water