Mother sourdough starter

Step 1

Place a storage jar or bottle (approx. 2L) onto mixing bowl lid and weigh 70 g of the rye flour into it and set aside.

Step 2

Place 100 g of the water into mixing bowl and heat 1 min/37°C/speed 1. Pour into jar with flour and mix well, until combined. Cover jar with a muslin or chux cloth, then set the jar aside in a warm place (approx. 25°C) for 12 hours. Stir the mixture, then set aside for a further 12 hours.

Step 3

Place jar with starter onto mixing bowl lid and weigh 100 g of rye flour into it and set aside.

Step 4

Place another 100 g of water into mixing bowl and heat 1 min/37°C/speed 1. Pour into jar with flour and mix thoroughly, until combined. Cover the jar with a muslin or chux cloth, then set starter aside in a warm place (approx. 25°C) for 12 hours. Stir the starter, then set it aside for a further 12 hours.

Step 5

Place jar with starter onto mixing bowl lid and weigh 100 g of rye flour into it and set aside.

Step 6

Place 100 g of water into into mixing bowl and heat 1 min/37°C/speed 1. Pour into jar with flour and mix thoroughly, until combined. Cover the jar with a muslin or chux cloth, then set starter aside in a warm place (approx. 25°C) for 12 hours. Stir the starter, then set aside for a further 12 hours.

Step 7

Place jar with starter onto mixing bowl lid and add remaining 100 g rye flour and set aside.

Step 8

Place the remaining 100 g water into mixing bowl and heat 1 min/37°C/speed 1. Pour into jar with flour and mix thoroughly, until combined. Cover with a muslin or chux cloth, then set starter aside in a warm place (approx. 25°C) for 8-12 hours, stir the contents of the jar after 4-6 hours. Use starter to make bread of choice, or store, covered, in the fridge for up to 10 days (see Tips).