- 100-200 g Sourdough starter, (start without starter if you don't already have it)
- 160 g rye flour, (or Bakers Flour)
- 260 g Non-chlorinated water, (cooled water from the kettle)
Add all ingredients to the TM bowl
Mix on speed 5 for 5 seconds
Warm starter for 5 minutes, 37 degrees, speed 4.
Pour warmed starter into a clean 1 Litre tall jar with straight sides. Cover with cling wrap with a few holes in the top.
Keep the starter in a warm place until active 6-12 hours). It shoul begin to bubble & double its size.
Feed the starter (start this process again) twice daily to keep it active.
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If you are beginning with no starter, mix flour & water according to instructions. Continue the process (from the start of the recipe) twice daily; until starter begins to ferment. It should begin to double it's size with bubbles between feeds after 10-14 days.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.