Rye sourdough starter
- Mix 25g flour with 50g water in your chosen container and leave at room temperature for 24 hours
- Add a further 25g flour and 50g water and leave for 24 hours
- Repeat step 2
- By now, it should be fairly active, so add 50g flour and 100g water and leave for 12 hours
- If by this time it looks very active, place it in the fridge until ready for use, but if it is not particularly active leave at room temperature for longer
Ideally, your kitchen should be about 26-28ºC, but when making this starter in winter, you may find that it takes a day or two longer to make. Make sure that there are obvious signs of activity before adding each batch of flour and water - the cooler your kitchen, the longer it will take.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.