Sour Dough Starter

Sour Dough Starter

Cooking time: More than 1 hour
Course: Side dish
Cooking method: no-cook
Season: All year round
Special options: Vegetarian, Vegan


INGREDIENTS

potatoes, peeled
2 teaspoons honey
1 tablespoon organic rye flour
2 cups organic plain flour
4g (approx half a sachet) dried yeast
additional plain flour
purified water
METHOD

Boil peeled potatoes in a saucepan until very soft. Drain and set 2 cups of the potato water aside.

Place honey, rye flour, plain flour and yeast in a bowl. Mix in enough potato water to create a batter consistency. Cover and allow the mix to rise and become frothy and then sink slightly (about 4 hours, depending on room temperature).

Now it is time to start "feeding" the starter. Add equal amounts (about ½ a cup) each of flour and water. Mix well. Do this every few hours for the first day.

By the second day the mixture should still look slightly frothy, with a bit of water that has separated from the mixture on top. Feed again and cover. Place in the fridge. From now, the mixture only needs to be fed about once a week.

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