Let’s start !
Preparation time: approx. 25 minutes
Total time: approx. 5 days
Utensils: mason jar approx. 400 ml with lid without sealing ring, kitchen scale, spoon
“All Purpose Flour can be used as a substitute for Wholemeal Rye Flour”
Day 1:
50 g lukewarm water
50 g wholemeal rye flour
For the sourdough starter culture on day 1, pour water then flour into a mason jar and mix well. Leave for around 24 hours, with the lid on loosely, in a consistently warm place at around 28°C.
Day 2:
50 g dough starter (from day 1)
50 g wholemeal rye flour
50 g lukewarm water
Take 50 g from the previous day’s dough starter, stir in the flour and water, then leave the mixture for another 24 hours with the lid on loosely.
The Next 3 Days
Repeat this process for the next three days. Any leftover dough mix can be kneaded into other doughs for extra flavour, or alternatively dried out and then added later.
Day 3:
50 g dough starter
(from day 2)
50 g wholemeal rye flour
50 g lukewarm water
Day 4:
50 g dough starter
(from day 3)
50 g wholemeal rye flour
50 g lukewarm water
Day 5:
50 g dough starter
(from day 4)
50 g wholemeal rye flour
50 g lukewarm water
Day 6:
The sourdough mix has become starter culture. It has roughly doubled in volume and can now be used in your desired recipe, for example into a sourdough pizza. If it hasn’t risen enough, feed for another day or two and leave to rest as per the previous days, until it has doubled in volume.
Tip: To control how much the sourdough ferments, you can place a rubber band around the mason jar to mark the filling height.
Store the starter culture and leave to rest:
Keep the starter in the fridge so that you can easily prepare your sourdough the next time you want to bake. Once a week, feed the starter with 1 tbsp flour and 1 tbsp water until you next use it.
Activate the starter:
Remove approx. 10–25 g of your starter from the fridge, mix it with 50 g of the flour that you want to bake, e.g., pizza flour type 00 for a sourdough pizza and 50 g water, then pour into a clean glass. Leave to rest for 24 hours in a warm place. The sourdough will be ready to be used in your desired recipe the following day.
