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sourdough

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Ingredients for 1 servings:

  • 350 g flour (rye flour)
  • 1 packet of yeast (dry yeast)
  • 500 ml water, lukewarm

Instructions

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

In a bowl, combine 250 g of rye flour with the sachet of dry yeast. Stir in the lukewarm water. Cover the mixture with a cotton cloth and store at room temperature. After 2 days, stir in another 100 g of rye flour. The sourdough starter is ready to use after another day. Note: When baking bread, the water and flour ratio of the sourdough starter should be taken into account.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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