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How to Make Rye Sourdough Starter
How to Make Rye Sourdough Starter

Before you jump to How to Make Rye Sourdough Starter recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us have been taught to think that comfort foods are terrible and to be avoided. But if your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be extremely nutritious and good for you. There are several foods that basically can boost your moods when you eat them. When you feel a little down and are needing an emotional pick-me-up, try a couple of these.

Cold water fish are good if you want to be in a better mood. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3 fats and DHA. DHA and omega-3s are two things that raise the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can earnestly raise your mood.

So you see, you don’t need to eat all that junk food when you want to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to how to make rye sourdough starter recipe. You can cook how to make rye sourdough starter using 2 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare How to Make Rye Sourdough Starter:
  1. Use up to 500 g rye flour or other whole grain flour (slightly over a pound)
  2. You need up to 500 ml warm water
Instructions to make How to Make Rye Sourdough Starter:
  1. Day 1: In a large bowl, mix 100 g (about 9-10 Tbsp) rye flour with 100 ml (100 g if using scale) luke warm water. Cover with a lid or plastic wrap and let sit on the counter for 24 hours (stir one time after 12 hours to mix in air).
  2. Day 2: Add another 100 g (9-10 Tbsp) rye flour and 100 ml (or 100 g) to the same bowl. Mix in well and recover with plastic wrap. Again let it sit for 24 hours (stir one time after 12 hours).
  3. Repeat step 2 until you see a lot of air bubbles in the dough and there is a significant increase in size after 12 hours of sitting. It should start to smell "sour" like a strong sourdough smell then it tends to turn to a more mild sour-fruity smell. Depending on the season and temperature of your house it could take as little as 3 days up to about 5 or 6 days.
  4. Once the sourdough is 'ripe' and ready, put about 100 g in a jar with lid and store in the refrigerator. Use the remaining sourdough for a recipe right away.
  5. To keep your sourdough healthy, "feed" it every week or two by adding 50 g rye flour and 50 ml (or 50 g) water and mixing well.

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