Fresh sourdough

Ingredients for 1 servings:

• 100 g flour (rye flour type 1150)
• 100 ml water, lukewarm
• 1 tbsp sour cream
• 200 g flour (rye flour type 1150)
• 200 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 2 days 22 hours; Total time approx. 2 days 22 hours 15 minutes

Basic dough for further processing

Mix the first three ingredients well and cover in a tall porcelain container at around 30 degrees Celsius. On the second day, mix everything together, cover, and let stand at 30 degrees Celsius again. On the third day, add the other two ingredients, mix well, and let stand at 30 degrees Celsius again. On the fourth day, the sourdough starter is ready. This yields approximately 700g of sourdough. You can either use all of it or use just half for a recipe. Put the rest in a screw-top jar and store it in the refrigerator for a few days. Or you can make a new sourdough starter from the rest (follow the procedure from day 3 onwards). The dough is also good for freezing.