Make your own natural sourdough with Éric Kayser’s recipe

Who hasn’t wanted to know the secret to a homemade natural sourdough starter?
It seems so complicated. But in reality, it’s very simple and quick.

Let Éric Kayser guide you step by step.

The Recipe:
Making a sourdough starter takes 4 days to ferment, but it will only take you 30 seconds per day.

Mix:
20g of rye flour
5g of honey (about ½ teaspoon of honey)
20g of water

Stir well. There should be no traces of flour at the bottom of your glass.
Let it rest, covered with a clean cloth, at room temperature for 24 hours.

On the 2nd day, take your preparation and add:
40g of rye flour
40g of water
5g of honey

Mix again, making sure there is no flour residue at the bottom of the glass. This process is called “refreshing” the starter.
Let it rest, covered with a clean cloth, at room temperature for 24 hours.

On the 3rd day, take your preparation and add:
80g of rye flour
80g of water

Mix again, making sure there is no flour residue at the bottom of the glass.
Let it rest, covered with a clean cloth, at room temperature for 24 hours.

On the 4th day, take your preparation and add:
100g of wheat flour (Type 65)
100g of water

You now have a finished sourdough starter, ready to use.
Use between 10% and 20% of sourdough starter relative to the weight of the flour.

You can store it in the refrigerator for 24, 48, or 72 hours.
The day before using it, refresh it by mixing it again with flour and water.

For example, if you have 200g of sourdough starter, add:
200g of wheat flour (Type 65)
200g of water

If you find your sourdough starter is a bit weak and doesn’t ferment the bread dough as well, add 5g, 10g, or 20g of honey.

Now it’s your turn.
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