Ingredients
- 2 cups freshly ground rye
- 2 cups cold filtered water
- cheesecloth
- 6 cups freshly ground ry flour
- cold filtered water
Directions
-
Mix the 2 cups of flour and water, should be soupy. Cover with cloth.
-
The next day and every day for a total of 7 days, transfer the starter to the other clean bowl and add 1 cup of rye flour plus enough cold water to make a soupy mixture. cover and let stand.
-
After a few days the starter will begin to bubble and develop a wine-like aroma. It should go through a bubbly, frothy state and then subside.
-
After 7 days the starter is ready for breadmaking. Make sure to save starter to keep baking.