Sourdough Approach

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	3 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

150 g rye flour type 997
150 g water

Instructions

Day 1:
Mix 50 g rye flour with 50 g lukewarm water. Cover and store in a warm place
Let stand for 24 hours.
Day 2:
Stir 50 g of rye flour and 50 g of lukewarm water into the flour mash and again
Keep warm for 24 hours.
Day 3:
Stir 50 g of rye flour and 50 g of lukewarm water into the flour mash and again
Keep warm for 24 hours.
Day 4:
If the approach smells pleasantly sour, then it is successful. Now it can be used as a base for bread.
The sourdough can be kept in a tightly closed container in the refrigerator for approx. 10 days. It`s also easy to freeze.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.