It’s easy to make a rye sour – mix equal amounts of rye flour and water in a container that holds about double the volume. I use Hodgson’s Mills rye flour myself. Leave uncovered in a warm place. It will start frothing in a couple of days. Give it a few more days, then refrigerate. Once it’s well started, you can feed rye or wheat. If you want it thicker, use more flour. I add regular yeast to raise my bread, but the sour really adds flavor. Use the sour when it has been working for awhile, and feed it up after using it. It keeps a long time, even without regular feeding, if your refrigerator is good and cold.
Woodstock Permaculture
It’s easy to make a rye sour – mix equal amounts of rye flour and water in a container that holds about double the volume. I use Hodgson’s Mills rye flour myself. Leave uncovered in a warm place. It will start frothing in a couple of days. Give it a few more days, then refrigerate. Once it’s well started, you can feed rye or wheat. If you want it thicker, use more flour. I add regular yeast to raise my bread, but the sour really adds flavor. Use the sour when it has been working for awhile, and feed it up after using it. It keeps a long time, even without regular feeding, if your refrigerator is good and cold.