Homemade rye sourdough

Ingredients for 1 servings:

• 200 g rye flour type 1150
• 200 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

simple, but requires time to rest

Sourdough can be made from various types of flour; rye sourdough is particularly well-suited for mixed breads and, of course, rye breads. The starter takes a total of 3 days. After that, you can store 2 tablespoons of the sourdough in a jar in the refrigerator; it will keep for 2 weeks. Using the “old” sourdough starter, you can make a new sourdough starter in 24 hours. Day 1: Mix 50 g of rye flour with 50 g of lukewarm water, cover the starter, and let it rest for 24 hours. Day 2: Add another 50 g of rye flour with 50 g of lukewarm water, stir, and let the starter rest for another 24 hours. Day 3: Add 100 g of flour with 100 g of water and stir again. The starter should now smell sour, and fine bubbles should be visible. The described mixture yields approximately 400 g of sourdough starter, which can be used for baking on the third day and stored as described above.