Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Day 1, using a sterile glass or ceramic bowl, mix the flour and water and put a loose lid on top, like a plate. Leave this sit on the counter in the kitchen. Remember, do not use a metal bowl or lid, and only stir with a wooden spoon.
Day 2, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter.
Day 3, mix in another 1/2 cup of rye flour and 1/2 cup of water, put the loose lid back on and leave on the counter. Photo shows the bubbles already forming.
Day 4, the starter should have bubbles forming and have a pleasant sour smell to it, at this point it is ready to use in a recipe, then feed and store in the fridge or you can feed it again with a lower amount but same 1:1 ratio (1/4 cup of each water and flour) and then store the dough pet in the fridge. (Name ‘dough pet’ is from the author of this recipe.)
Dough Pet, I love the name, and that is essentially what a sourdough starter is.
Recipe and photo provided courtesy of good friend, Daniela Dalaa Payerl.