The day before yesterday I started my first sourdough starter and since it hasn’t mutated yet into a green, furry monster and smells rather good, here’s the recipe from the back of the packet of sourdough starter that I bought:
150g store-bought liquid sourdour (I used this: http://www.schoenenberger.com/47/0/64/39/172/produktdetail.html)
300g quite coarsely ground rye grain
Mix all the ingredients together in a large bowl. Do not underestimate the size of the bowl! My sourdough starter suddenly expanded to moon-size proportions yesterday and I had to tip it into a larger bowl. Cover with a clean dish towel (I weighted mine down with a plate) and leave at room temperature for three days.
After 2 days I took a large tablespoon of sourdough for a rye-emmer loaf I was making and the starter is amazingly potent. No yeast and the dough really rose! Recipe for rye-emmer bread follows… (It’s baking in the oven at the moment).