Eric Kayser’s liquid sourdough starter is a recipe widely used in artisan bread baking.
Recipe · Doughs
Eric Kayser’s liquid sourdough starter
- 2 ingredients
- 5 steps
Ingredients
- 100 g whole rye flour
- 100 ml mineral or filtered water
Step-by-step preparation
- In a large bowl, mix the whole rye flour and water until smooth.
- Cover the bowl with a clean cloth and leave it in a warm place for 24 hours.
- The next day, add another 100 g of whole rye flour and 100 ml of water. Mix well and cover with the cloth.
- Repeat this every day for 7 days. Each day, the mixture should start to bubble and grow.
- After 7 days, the liquid starter is ready to use. Store it in the fridge in a closed container and feed it every week or two to keep it alive.
And that’s it! A liquid sourdough starter ready for breads, brioches and other baked goods. Eric Kayser’s liquid starter is very versatile and works in many recipes. It’s also a natural way to ferment dough, as it contains beneficial bacteria and wild yeasts that add flavor and texture to your bakes.