|Sour Dough Starter|
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Mix ½ cup of rye flour with ½ cup of warm water. Add about 1 tablespoon of starter saved from previous bakings, if available. Obviously if this is your first attempt at sour dough, you won‘t have any reserved starter. Just let the flour and warm water mixture ferment on it‘s own, it‘ll just take a bit longer to start, that‘s all.
Put into a 2 lb. screw top jar, and leave in a warm place, until the mixture is bubbly and smells sour. Then add another ½ cup of rye flour and ½ cup of water and stir in. Leave in a warm place to bubble overnight. It will then be ready to use in a 1 kg batch of bread.
When making bread, scrape contents of the starter jar into the bread mixture, then rinse out the jar with ½ cup of warm water and tip this liquid into a clean jar to start a new batch.
If the starter is not required for a few days, keep it in the refrigerator to reduce its activity.
from Heidi Kempster.
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