Saturday, 2 April 2011

Fermented rye starter for soup

Some time ago I showed you how to make a typical Polish rolled oats sour soup. It is based on a naturally fermented starter – very tasty and healthy. Also I mentioned that my favourite one is starter made from rye flour and this is the one I am going to show you today.

You will need big jar, clay or glass jug or a bottle, clean cloth/tea towel and rubber band to secure the towel.

Makes about 1l starter (depends on its sourness I use it to cook about 2-3l of soup)

7 heaped tbsp of rye flour (not the white one, it should be wholemeal, quite rough preferably organic)
1-2 garlic cloves, peeled and lightly squished with a knife
1-2 bay leaves
1-2 allspice
few whole black peppercorns
about 900ml good quality water, lukewarm (if you do not have good water, used boiled tap water)
tsp of died marjoram (optional)

Mix water with flour thoroughly so there are no lumps left. Add rest of the ingredients, cover with the cloth, secure with elastic band and leave it in warm place.

Once a day (or every two days) mix the starter thoroughly. It should be ready within 7-14 days, depends on the temperature, type of water, flour, humidity etc.

Some people use only this sour water from the top of the starter; I think it is a waste and use all of it, together with flour and bits.

Use in exactly the same way as the rolled oats one. To find out more about this delicious soup please visit my friend's blog.

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