- 500g bag organic rye flour
- 1-litre glass Kilner jar
- wooden spoon
To use the kit: Write the following instructions on a gift tag:
Put 200g flour in the Kilner jar with 200ml cool water. Mix well, then cover with the muslin, leaving the lid off. Leave the mixture somewhere warm but away from direct sunlight for 2-3 days until it has swelled and is frothing with bubbles.
To ‘feed’ the starter, throw half of it away, then top up with 100g flour and 100ml cool water. Mix well and leave for two to three days more. Once the starter is puffy and foamy again, it is ready to use.
When making sourdough bread, use as much of the starter as your recipe calls for, then keep it in the fridge, ‘feeding’ it 100g flour and 100ml cool water every week. Your starter will potentially last for years – it’s the gift that keeps on giving!