sourdough

Ingredients for 1 servings:

• 500 g flour (rye flour), finely ground
• 500 ml water, lukewarm
• 2 tbsp buttermilk

Instructions

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

for about 2 kg of bread

Mix the finely ground rye flour with the lukewarm water and buttermilk. Pour into a clean screw-top jar, seal tightly, and let stand in a warm place (e.g., the kitchen) for 3 days. Stir well every day. The finished sourdough starter should be fluffy and taste slightly sour (if it tastes sharply sour, vinegar-like, and collapses, something has gone wrong and it must be discarded).