Anstellgut for Rye Sourdough

by Editorial Staff

Summary

Prep Time 2 mins
Total Time 6 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 50 g wholemeal rye flour
  • 50 ml water, approx. 40 ° C warm
Anstellgut for Rye Sourdough
Anstellgut for Rye Sourdough

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.

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