Simple Way to Prepare Gordon Ramsay How to Make Rye Sourdough Starter

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, how to make rye sourdough starter. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

How to Make Rye Sourdough Starter is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. How to Make Rye Sourdough Starter is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have how to make rye sourdough starter using 2 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make How to Make Rye Sourdough Starter:

1. Prepare up to 500 g rye flour or other whole grain flour (slightly over a pound)
2. Take up to 500 ml warm water

Steps to make How to Make Rye Sourdough Starter:

1. Day 1: In a large bowl, mix 100 g (about 9-10 Tbsp) rye flour with 100 ml (100 g if using scale) luke warm water. Cover with a lid or plastic wrap and let sit on the counter for 24 hours (stir one time after 12 hours to mix in air).
2. Day 2: Add another 100 g (9-10 Tbsp) rye flour and 100 ml (or 100 g) to the same bowl. Mix in well and recover with plastic wrap. Again let it sit for 24 hours (stir one time after 12 hours).
3. Repeat step 2 until you see a lot of air bubbles in the dough and there is a significant increase in size after 12 hours of sitting. It should start to smell "sour" like a strong sourdough smell then it tends to turn to a more mild sour-fruity smell. Depending on the season and temperature of your house it could take as little as 3 days up to about 5 or 6 days.
4. Once the sourdough is 'ripe' and ready, put about 100 g in a jar with lid and store in the refrigerator. Use the remaining sourdough for a recipe right away.
5. To keep your sourdough healthy, "feed" it every week or two by adding 50 g rye flour and 50 ml (or 50 g) water and mixing well.

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