Basic Sourdough

Preparing the basic sourdough

1. Put the rye flour in an ovenproof bowl
2. Crumble the yeast and pour the water over it, stir everything gently
3. Heat the oven to 120 ° C for 15 minutes and then switch it off, wrap the bowl in a blanket and place it in the oven overnight. (The blanket stores the heat)
4. The next day, 300 g of the acidified dough are removed from the center and kneaded with a little rye flour to form a medium-firm dough.
5. The rest of the acidified dough comes away (no, don’t throw objects at me) or is made into a bread recipe

Preparation of the pre-dough

1. The amount of sourdough required according to the recipe is mixed with 200 g of rye flour and 375 ml of lukewarm water and kept warm for 6 hours
2. The prepared pre-dough becomes bubbly and loose. After 6 hours, approx. 4 tablespoons of dough are removed and kept as the base dough for the next baking.

Storage of the pre-dough

1. Roll out thinly on baking paper on the heater, dry in the sun or in the oven. Then it is crumbled and dried again. This sourdough lasts up to a year in paper bags
2. It can be kept for four weeks in a screw-top jar in the refrigerator
3. It lasts six months when fully rolled out and frozen
4. If the sourdough smells too hot after a long time, only a new sourdough will help, the vinegar bacteria have won. If the leavening power of the sourdough diminishes, use 40g more yeast for the next pre-dough