Bake it SPECIAL
Five-day sourdough starter
INGREDIENTS • 200g Marriage’s dark rye wholemeal flour
YOU WILL NEED • 1 litre container with a lid
DAY 1 In the container, mix 100g rye flour with 100ml water to make the starter. Loosely place the lid on top and leave at room temperature.
DAYS 2-4 Each day, feed the starter at around the same time, by mixing in 10ml water and 10g rye flour. Leave at room temperature with the lid placed on top. It will begin to bubble and grow.
The night before, or at least eight hours prior to making the bread, feed the starter with 70ml water and 70g rye flour. Leave at room temperature. See page 150 for the loaf recipe.
