Ingredients for 700g sourdough
- rye flour (type 1150)
- water, room temperatur
You will need a larger glass with a lid, e.g. a jar - but without a rubber band. It should not be hermetically sealed - it is important that all utensils are always as clean as possible to avoid mould or similar. Accordingly, rinse your (alarm clock) glass hot beforehand and use only clean materials.
Weigh 50g of flour and 50ml of water into your glass and mix it to a homogeneous mass.
Let it rest at room temperature for 24 hours.
The next day 50g flour and 50ml water are added again and everything is stirred again. Now you do this every day.
After only a few days you should see that small bubbles form and slowly a slightly acidic smell develops, similar to wine.
After 5 - 7 days your sourdough is usually ready. Now you can use it for various breads. It is best to make sure that you never use up all of your sourdough, so that you can refill the rest as described in the previous steps.
Sourdough can be stored in the refrigerator when it is not needed.
The sourdough must never go mouldy. If this happens, you have to make a new approach.