Anstellgut for Rye Sourdough

Summary

Ingredients

• 50 g wholemeal rye flour
• 50 ml water, approx. 40 ° C warm

Print Recipe Pin Recipe

Instructions

1. A cucumber jar with a capacity of 500 ml, which has been thoroughly cleaned without detergent, is required as working material. A few lactic or acetic acid bacteria can be left over, which will stimulate the start of the sourdough and give it its own touch.
2. The quantities of flour and water refer to one dough. The process of making the first sourdough takes several days and only takes a few minutes a day. After that, however, you have an item that you can use in the refrigerator for your entire life with little effort per week.
3. First day, 50 g flour and 50 ml water at tap temperature so that you do not get scalded, pour into the glass and stir well with a spoon. Close the jar and place it covered on the heater. Not much will happen in the beginning, then bubbles will form, the dough will rise and later sag again.
4. Second to fifth day, on the following 4 days, add 50 g of flour and 50 ml of water each time and store immediately.
5. Feed at about the same time each day. Ideally, the dough is fed in the evening, as the room temperature remains relatively stable afterwards because doors or windows are opened less often. As long as no mold has formed, it can smell a bit more sourly.
6. Sixth day, when the dough has survived until now, you take about 10 g of it and feed it again with about 50 g of flour and 50 ml of water. This time only put on the heater for 2-3 hours and then in the refrigerator. From now on the dough is called Anstellgut and only needs to be fed in the refrigerator every 7-10 days in order to be able to use it for several years.
7. The rest of the items can be used for your first wholemeal rye bread with sourdough.
8. Since you now always have about 100 g of food in the refrigerator, you should be able to bake smaller loaves of bread with the remaining amount when feeding. If you want to bake a larger bread with 1 kg of flour. If you remove yourself a little from the set material and use it to make a new sourdough, which can mature overnight, provided you do not use less than 20% of the new flour mass. Otherwise, you can proceed in several stages and first produce a smaller amount of material to be placed in order to use a larger amount until the desired amount has been produced.
9. You can find my recipe for a sourdough bread in my profile.

Also Like

Rye Sourdough

The perfect rye sourdough recipe with a picture and simple step-by-step instructions. More...

Rye Sourdough Bread

The perfect rye sourdough bread recipe with a picture and simple step-by-step instructions. More...

Betzigeröder Rye Sourdough Bread

The perfect betzigeröder rye sourdough bread recipe with a picture and simple step-by-step instructions. More...

Rye Bread Without Sourdough

The perfect rye bread without sourdough recipe with a picture and simple step-by-step instructions. More...

Rye – Wheat Bread with Sourdough

The perfect rye – wheat bread with sourdough recipe with a picture and simple step-by-step instructions. More...

Mixed Rye Bread with Sourdough

The perfect mixed rye bread with sourdough recipe with a picture and simple step-by-step instructions. More...

Onion Bread with Rye Sourdough

The perfect onion bread with rye sourdough recipe with a picture and simple step-by-step instructions. More...

Wholemeal Rye Bread with Sourdough

The perfect wholemeal rye bread with sourdough recipe with a picture and simple step-by-step instructions. More...

Sourdough Bread with Rye Meal

The perfect sourdough bread with rye meal recipe with a picture and simple step-by-step instructions. More...

Strong Rye Sourdough Bread

The perfect strong rye sourdough bread recipe with a picture and simple step-by-step instructions. More...

Pure Rye Bread with Sourdough

The perfect pure rye bread with sourdough recipe with a picture and simple step-by-step instructions. More...

Wholegrain Rye and Wheat Rolls with Wholegrain Rye Sourdough

The perfect wholegrain rye and wheat rolls with wholegrain rye sourdough recipe with a picture and simple step-by-step instructions. More...

Hearty Mixed Rye Bread with Sourdough

The perfect hearty mixed rye bread with sourdough recipe with a picture and simple step-by-step instructions. More...

5-grain Bread with Rye Sourdough

The perfect 5-grain bread with rye sourdough recipe with a picture and simple step-by-step instructions. More...

Moist Sourdough Mixed Rye Bread

The perfect moist sourdough mixed rye bread recipe with a picture and simple step-by-step instructions. More...

Tyrolean Alpine Pancakes with Rye Sourdough

The perfect tyrolean alpine pancakes with rye sourdough recipe with a picture and simple step-by-step instructions. More...

Wholemeal Spelled Bread with Rye Sourdough

The perfect wholemeal spelled bread with rye sourdough recipe with a picture and simple step-by-step instructions. More...

Sourdough Bread with Rye and Spelled Flour

The perfect sourdough bread with rye and spelled flour recipe with a picture and simple step-by-step instructions. More...

Yeast-Free Rye Sourdough for Bread

Sourdough for making rye bread at home. Ingredients Water – 300 ml Rye flour – 10 tablespoons. Directions Mix water with flour with a whisk and put in a warm place. And so every day, until a characteristic leavened smell appears. The prepared sourdough wi...

Delicious Wholegrain Rye and Spelled Bread with Sourdough

The perfect delicious wholegrain rye and spelled bread with sourdough recipe with a picture and simple step-by-step instructions. More...