Recipe for Liquid Sourdough Starter with La Milanaise Organic Rye Flour
Here’s how to make a homemade liquid sourdough starter.
400 g whole organic rye flour
400 g water
1/2 teaspoon honey
Day 1: Mix 100 g of flour, 100 ml of water, and ½ teaspoon of honey well (in the jar, leaving it open at room temperature; you can cover it with a cloth to keep the mixture in contact with the air).
Day 2: (You should notice some small bubbles in the mixture; if not, that's okay; they will come.) Add 100 ml of water and 100 g of flour to the mixture (add the water first and mix, then add the flour; this will make it easier and quicker to achieve a homogenous mixture. Leave the jar open at room temperature).
Day 3: (You should see bubbles; if not, do not mix and wait until tomorrow.) Add 100 ml of water and 100 g of flour to the mixture and mix everything together (leave the jar open at room temperature).
Day 4: (Bubbles should appear in the mixture.) Do the same as before: add and mix in 100 ml of water and 100 g of flour (keep the jar open at room temperature).
Day 5: The sourdough starter is mature and ready to use. You can use 20 to 50% of the starter based on the weight of the flour in your bread recipe. With the unused portion (the active starter), continue to keep it active by adding water and flour. Store it in the fridge (4 to 6 degrees Celsius). You can take it out as needed and let it sit at room temperature for 2 to 4 hours before using. To refresh it, you can change the flour by mixing different organic flours (such as all-purpose flour, whole wheat flour, and rye flour, etc.).
