John Myers
Ingredients for 1 servings:
- 80 g rye, finely ground
- 1 tsp honey
- 125 ml water, lukewarm
- 5 g yeast, fresh if necessary
Instructions
Working time approx. 30 minutes; Rest period approx. 5 days; Total time approx. 5 days 30 minutes
Mix rye, honey, and lukewarm water together and ferment in a covered, but not tightly sealed, pot in a warm place (25-30°C). If desired, this mixture can be stirred every 24 hours. After about 3 days, although under very unfavorable conditions it may take 4-5 days, the mixture is fully fermented: you should see lots of fermentation bubbles and it should smell sour! During this fermentation process, the rye-water mixture will change color, becoming grayish; this shouldn’t be interpreted as a sign that the mixture has gone bad. If you want the fermentation to go faster, you can add yeast. The mixture can then be processed further after 1.5-2 days. It’s even quicker: put everything in a screw-top jar (approx. 700 ml) with seltzer water, cover, and bake in the oven at 30-40°C. After a very short time, occasionally sniff it until it smells sour enough (1-3 hours). You can also do this with ground corn or ground brown rice, and you’ll have gluten-free sourdough.
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