– Mix 30g of rye flour with 30g of warm water (25°C-35°C)
Day 2:
– Add 30g of rye flour and 30g of warm water
Day 3:
– add 20g of rye flour, 10g of all purpose flour and 30g of warm water
Day 4:
– take 30g of the sourdough from the previous day, add 20g of rye flour, add 10g of all purpose flour and 30g of water
Day 5:
– take 30g of the sourdough from the previous day, add 20g of rye flour, add 10g of all purpose flour and 30g of water
12h later:
– take 10g of the sourdough from the previous day, add 20g of rye flour, add 30g of all purpose flour and 50g of water
You can store the starte now in your fridge and feed it at least each week or keep refreshing it every day. Refresh it at least one time before baking with it.
