200 G type 1150 rye flour
200 ml water
Mix all the ingredients to form a smooth dough, then cover the container and place somewhere warm overnight.
The ideal temperature for sourdough to ripen is between 24 and 27 °C.
Sestavine
100 ml water, 100 G type 1150 rye flour
Add more ingredients to the sourdough and stir.
Cover the container and place somewhere warm overnight.
Sestavine
100 ml water, 100 G type 1150 rye flour
The active sourdough can now be used to make bread.
85.37
2.39 G
0.38 G
17.73 G
