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- Starter culture for sourdough
Starter culture for sourdough
Nutrition facts per serving:
- Energy in kcal about 169
- Fat about 1g
- Carbohydrates about 34g
- Protein about 5g
This is needed
This is needed
for 1 piece
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Day 1
- 50 g wholemeal rye flour
- 0.75 dl water
Days 2-9
- 40 g white flour
- 1 dl water
- 40 g wholemeal rye flour
Days 10-12
- 50 g white flour
- 0.5 dl water
And that's how it's done
And that's how it's done
Day 1
Mix the flour and water in a jar, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs.
Days 2-9
Add 60 g of the starter culture to the other clean jar every day. Dispose of the rest. Add the rye and white flour with the water, mix well. Place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Thoroughly clean the used jar, set aside ready for the next day.
Days 10-12
Every day, mix 25 g of the starter culture with the flour and water, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Dispose of the rest.
Day 13
On the 13th day, small regular bubbles will begin to appear on the sourdough. At this stage it can be used for baking bread (see wheat & sourdough bread recipe).
