Rye Sourdough Starter

 
On day one
1 tbsp honey
150 ml fine-milled rye flour
150 ml tepid water
3 tbsp yogurt (about 10% fat, Mediterranean style)

Whisk it together and pour into a fairly large jar. Cover with a lid, but not completely. Keep in a warm place in your kitchen.

On days 2-4 (or 5)

Add a large spoon of fine-milled rye flour and the same amount of tepid water, and stir well. The starter should bubble and star to smell a bit sour but nice and fresh.

Continue like that – the starter will be ready to use on day 5 or 6.
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