400 ml Lukewarm water
400 G Rye flour (type 1150)
Mix the water and rye flour in a sealable glass bowl to form a smooth dough, then cover and place in a warm place. The idea temperature for sourdough to develop is between 24 and 27 degrees. Make sure that the temperature remains as constant as possible.
Sestavine
100 ml Lukewarm water, 100 G Rye flour (type 1150)
The next day, ‘feed’ the dough with 100 ml water and 100 g rye flour, stir vigorously once again, cover the bowl and put it in a warm place until the following day. Repeat the process twice. By this stage, the sourdough should have a pleasant, slightly sour smell.
Sestavine
300 ml Lukewarm water, 300 G Rye flour (type 1150)
If you need to use the sourdough to make bread, remove part of the dough and knead it with some fresh flour and water into a bread dough. ‘Re-feed’ the remaining sourdough with flour and water (at a ratio of 1 to 1). If you don’t need to use it regularly, you should keep it in the fridge.
161.5
4.48 G
0.65 G
33.90 G
