With getting back to basics I am again making our bread. Our bread of choice when I am purchasing is sourdough – we love the airiness of the bread and the flavor. I asked many people if they had a sourdough starter I could get some of, but I was not successful. I decided I would take my chances and make my own starter. I opened up my “go to” cookbook: Nourishing Traditions and of course there was a recipe for sourdough bread and sourdough starter!
The original recipe calls for freshly ground rye flour, but since i do not have a grain grinder – I ended up buying organic rye flour from the local health food store.
Sourdough Starter (recipe can be found in Nourishing Traditions)
2 cups rye flour
2 cups cold, filtered water
6 cups rye flour
Cold filtered water
2 gallons sized bowls
1. In one large bowl combine 2 cups rye flour and 2 cups water – mix well. This will make a soupy mixture.
2, Cover the bowl with a double layer of cheese cloth and secure with a large rubber band or twine/ribbon. This allows yeasts and bacteria in but not the bugs.
3. For the next, for a total time of 7 days – transfer the starter into a clean bowl, add 1 cup rye four and enough water to make a soupy mixture. Cover and let stand.
You will notice along the days the starter will get frothy, bubbly and smell sour – this is all part of the process.
After 7 days the starter is ready to use. Save at least 1 quart (4 cups) for your next batch. If not using the remaining starter immediately, store in airtight jars in the fridge or freezer.
To start a new batch of starter, take a quart of the leftover starter in a clean bowl. Add 1 cup of rye flour each day plus water until 3 quarts are obtained.