Summary
Ingredients
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.