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Before you jump to How to Make Rye Sourdough Starter recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.

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From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to how to make rye sourdough starter recipe. You can have how to make rye sourdough starter using 2 ingredients and 5 steps. Here is how you do that.

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

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