Title: German Leaven
Categories: Bread German
Yield: 1 Servings
| 400 | g | Flour, rye |
| 400 | cc | Water, 40øC |
1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h
at 20øC. 2. Phase: add same amount and mix well, cover and let rest for 24
h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest
for 24 h. It should have an appetizing acid smell and will last for 1 bread
(other recipi), leaving a rest of 100 g leaven for the faster
leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350
cc water(40øC), mix well and let rest for 12-24 h at 20øC. Between two
baking-circles you can store the leaven-rest in the fridge up to 8 days.
For longer storing (up to four weeks) add rye-flour to the leaven til it
gets crumbly.