The total manufacturing time is 8 days. Hygiene must be meticulous. Glass containers are particularly suitable for drawing. Mine lives in a jar with a plastic lid, in which there is no seal.
The dough must be kept under a damp cloth the entire time, at normal room temperature and, if possible, without drafts. But by no means airtight. This sourdough needs air to breathe, otherwise it will go bad.
First day: mix 20 g rye flour and 20 ml water well together. Cover the glass with the damp cloth.
Second day: There is nothing to be seen yet. Stir the mixture and cover again with a damp cloth.
Third day: nothing seems to have happened yet. Stir the mixture again and cover with the damp cloth.
Fourth day: There is nothing special to see. Weigh out 20 g of rye flour into a clean glass. Stir 20 ml of water well into the old sourdough and stir this liquid into the fresh flour. Cover the glass again with the damp cloth.
Fifth day: You can slowly see that something is happening. Stir and cover again with the damp cloth.
Sixth day: something is happening. Weigh another 20 g of rye flour into another glass, mix the old sourdough with 20 ml of water, and add this mass to the fresh flour again and stir well. Cover with the damp cloth.
Seventh day: Now it should start to smell wonderfully pleasantly sour, and you should see bubbles in the mass. Stir well again and cover with the damp cloth.
Eighth day: This is the big day before the first pure sourdough bread. In the evening, put 100 g wholemeal rye flour type 1150 in a large bowl. Add 100 - 120 ml of water to the fermenting dough and stir well. Then mix this mass with the fresh rye flour. Cover the bowl again with a damp cloth and leave to stand overnight.
Day 9: In the morning the sourdough is ready for the first use. Take 100 g of this dough and keep it in a glass in the refrigerator for your next order. Make sure that it is not sealed airtight. The remaining amount can be used for baking.
This sourdough must be fed at least once a week so that it does not die. Weigh 100 g of rye flour, stir 100 ml of water into the hungry sourdough and stir everything. Cover with a damp cloth to prevent it from drying out on top. If you put it in the fridge immediately after mixing, it can withstand a day longer.
The principle is a separate dough flow. On the one hand there is the sourdough, which receives 100 g of flour and 100 g of water every week. Then 100 g of finished sourdough can be stored.
On the other hand, 200 g of the sourdough removed can be used up within a week. This culture is so strong that you can do without yeast entirely. So it is suitable for people with corresponding intolerance.
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