I have used the recipe form Nourishing Traditions, but found it not nearly as good as the one I have shown here.
I have had very good success with the recipe for our sourdough starter from this site and so feel comfortable sharing this with you.
I will be back tracking to share research and my reasons for why we do use sour dough occasionally in our 'grain free diet," but for now her is the recipe we use:
Rye Flour Sour Dough Starter~
(“Unsweetened” in this case simply means no extra sugar added).
|All ingredients just mixed up|
|Starting to produce bubbles, fermenting|
|bubbly on top|
|Note bubbles on side- that means it is fermenting|
|See thick and bubbly|
|Looks like this after final mixing|
|After only about an hour the mix has increased to this|
Next I will share how we have made our spelt bread made from this starter.
Blessings to you and your homes,