Sourdough Starter Recipe

It is easy to make your own sourdough starter. You just need some rye flour(organic is the best), water and about 5 minutes of your time each day for 5 days in a row. Once you have the sourdough starter ready, you need to keep it in a fridge and feed at least once a week. You can do it more often if you are baking a lot but once a week is the maximum of time without feeding. Otherwise your sourdough starter will go bad and you can start from the beginning.

Sourdough Starter - Old Traditional Recipe 

You need:

• rye flour, organic is the best
• filtered or lukewarm cooked water
• super clean glass jar or glass bowl (rinsed with a boiling water after you cleaned the glass)
• cling wrap
• rubber band

1st day: 

Mix 100g rye flour with 100ml lukewarm water. Cover with cling wrap, secure with a rubber band and leave in a dark warm place for 24 hours.

2nd day:

Add 50g rye flour + 50ml lukewarm water and mix together. Cover with cling wrap, secure with a rubber band and leave in a dark warm place for 24 hours.

3rd day:
Add 50g rye flour + 50ml lukewarm water and mix together. Cover with cling wrap, secure with a rubber band and leave in a dark warm place for 24 hours.

4th day:
Add 50g rye flour + 50ml lukewarm water and mix together. Cover with cling wrap, secure with a rubber band and leave in a dark warm place for 24 hours.

5th day:
Your sourdough starter should be ready by now. It has to have a very pleasant sour smell and have bubbles. If it doesn't, repeat the step from day 4, which also makes you wait for another 24 hours

6th day:
Your sourdough must be ready by now. If not, something went wrong.

Store the starter in a fridge


How to feed the sourdough:

1. Take out of the fridge for feeding
2. Feed at least once a week with good 1/2 cup of rye flour + 1/2 cup of filtered or cooked cool water. Leave in a warm and dark place for at least 12 hours by around 25-30°C room temperature or for 24 hours at around 20°C or less room temperature
3. Take 3 table spoons to make your bread, throw it away if you don't bake, cover the rest with cling wrap, secure with rubber band and put back into the fridge
4. You can also freeze the sourdough starter if you don't intend to bake for a while, however, it will lose its good quality after sitting in the freezer for over a month or so

Tipps:

• make sure the glass is super clean and rinsed with a boiling water to minimize any contamination
• when you see a very fine white film on the top of your sourdough starter, don't panic, this is normal
• when you see grey or black film, mould on top, this is bad. You can throw your starter away and start again
• your sourdough starter is supposed to develop nice sour smell and lot of bubbles after the third or fourth day, then you know, you did it well
• another sign that the starter is good to go is if you take a bit out of the jar and put into a glass with water. If it floats, you did well