Kayser

Instructions Day 1
. Use a spatula to mix 20 g (¼ cup) rye flour with 20 g (4 teaspoons) water in a bowl, then add 5 g (¾ teaspoon) clear honey. Cover with a clean cloth and leave for 24 hours in a warm place. If the starter curdles, begin again.

Day 2 . Bubbles will have formed on the surface. In a larger container mix together 40 g (scant ½ cup) rye flour, 40 g (2 ⅔ tablespoons) water, and 5 g (¾ teaspoon) clear honey. Stir in the mix from the first day. This is called “feeding” or “refreshing” the starter. Cover with a cloth and leave to ferment for 24 hours.

Day 3
. The mixture will be bubbling noticeably. Mix 80 g (¾ cup) rye flour and 80 g (generous ⅔ cup) water in a larger bowl. Blend in the mix from the second day. Cover with a cloth and leave to ferment for 24 hours.

Day 4
. To the third day’s mix, add the all-purpose (plain) flour and 100 g (scant ½ cup) water. Stir well. Your starter is now ready to use. It will have the consistency of thick pancake batter. Store it in a glass jar, lightly covered, but so that air can get to the starter. (If you plan to keep it for some time, it should be stored airtight in the refrigerator.)

The sourdough starter remain active for 3 days but have to be fed regularly. Feed by adding 50% of its weight water and flour in the same amount. For example, if you have left 300 gram of levain, add 75 gram of water and 75 gram of flour. Please remember that the levain is active and you have to feed to keep it alive. If you don't plan to use for longer period and the temperature get warmer