| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Unbleached flour, plus more |
| For feeding | ||
| 1/2 | c | Whole grain rye flour |
| 1 | c | Bottled still water, plus |
| More for feeding |
INSTRUCTIONS
In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It will begin to smell sour, but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temp. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temp each time you use it. Formatted by jayne@idt.net Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Apr 04, 1998
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