Homemade Sour Rye Soup Starter
20 min + 5 days
5 tbsp of Rye flour
2 cups (500ml) of Water
2 teeth of Garlic
Rubber Band (I usually keep those from the asparagus)
Wash and dry the jar.
Put the flour in the jar and add the water. Peel and crash with a side of you knife the garlic, add it to the mixture of water and flour. Mix it all. Cover the top of the jar with a cloth and grab it with the rubber band. That protect anything from getting into the jar.
Finally, put it in some safe and warm place, I keep it on top of my fridge. Take a peak inside of it everyday and give it a stir.
After 5 days use it to prepare żurek.