Rye sourdough basic recipe
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
"What goes around comes around!" To make sourdough, you should have a little patience. Our recipe assumes 5-7 days. But don't worry: after the leavening process, the flour-water mixture matures pretty much on its own. Just make sure that you work cleanly and cover the mixture well. Then it is enough to add water and flour every day and mix the whole thing. If possible, do not use the whole mixture, but keep some in the fridge - your starting capital for the next sourdough.
Ingredients for
For the sourdough
350
g
rye flour, type 1150
350
ml
water
Preparation
Prepare the sourdough
1
Note: You will need a larger jar with a lid, e.g. a weck jar - but without a rubber band, as it should not be sealed airtight. It is important that all utensils are always as clean as possible to avoid mould or the like.
2
Put one part flour and one part water (e.g. 50 g flour and 50 ml water) into the jar and mix to a homogeneous mass.
Leave to stand at room temperature for 24 hours.
3
Again add one part flour and one part water (amount as the day before) and mix again. Repeat this process daily.
4
After a few days, small bubbles should form and a somewhat sour smell should appear, similar to wine.
5
After 5 - 7 days, the sourdough is usually ready. It can now be used for various breads. Ideally, never use up the sourdough completely so that you can always replenish it as described in the previous steps.
Sourdough can easily be stored in the fridge when not in use.
6
Important:
The sourdough must never go mouldy. If this happens, a new batch must be made.
Ingredients for
For the sourdough
350
g
rye flour, type 1150
350
ml
water
