Sour dough starter

Equipment

• 1 glass jar
• 1 cotton or linen cloth
• 1 lid

Ingredients

• 300 ml lukewarm water
• 300 g whole rye flour

Instructions

Day 1: mix 100 ml lukewarm water with 100 g whole grain rye flour in a tall, glass jar. Cover with cotton or linen cloth and move to a warm place. After couple hours it should start fermenting, showing bubbles of air
Day 2: add another 100 ml of lukewarm water and 100 g. of whole grain rye flour. Stir well, make are there are no lumps. Cover with a cloth and move to a warm place for it to ferment again.
Day 3: add another 100 ml of lukewarm water and 100 g. of whole grain rye flour. Stir will, cover with a cloth and move to a warm place. Do not expose to direct sunlight.
It is recommended to place the jar with the sourdough starter on a plate in case it overflows. As soon as the bubbles are formed, and the starter’s volume is larger it is time to begin the proper dough preparation. After removing portion of the starter to make the bread, the starter needs to be “refilled” or “fed”. Take another 100 ml lukewarm water and 100 g. whole rye flour and combine with the remaining sour dough starter. The starter may be stored at room temperature for 2-3 days, in a fridge up to two weeks but needs to be fed once a week. While storing in a fridge it should be covered tight with a lid.