by Austin Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time: 15 minutes Resting time: 7 minutes Calories: 350kcal Servings: 5 people
– A clean glass with a lid or cloth cover – A stirring utensil – A kitchen scale
– 500 grams whole wheat or rye flour – 500 ml water
1. Mixing: Combine 500 grams of whole wheat or rye flour with 500 milliliters of water in a clean glass or plastic container. Stir well until you have a thick, pancake-like batter. 2. Fermentation: Cover the container loosely with a lid or cloth and let it sit at room temperature for about 24 hours. This allows wild yeast and bacteria to colonize the mixture and kickstart fermentation.
3. Feeding: After 24 hours, check your starter. You might notice bubbles forming on the surface, indicating fermentation has begun. Discard half of the mixture and stir in equal parts of fresh flour and water. Repeat this feeding process daily for the few days. 4. Observation: Watch for signs of fermentation, such as bubbles, a sour smell, and increased volume. This indicates that your starter is becoming active and healthy.
5. Maturation: It may take anywhere from 5 to 10 days for your starter to fully mature and be ready for baking. Continue daily feedings until your starter is bubbly, active, and has a tangy aroma.