Sourdough bread from the Ostheide

Ingredients for 1 servings:

• 100 g flour (rye flour)
• 1 tbsp sugar
• ⅛ liter buttermilk, lukewarm
• some flour to dust the surface
• Bread(s) – Ingredients:
• Naturally sourdough (see above)
• 40 g yeast
• ⅛ liter of water, lukewarm
• 800 g flour (rye flour)
• 200 g flour (wheat flour)
• 20 g salt
• ¼ liter of lukewarm water

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Mix the sourdough ingredients in a bowl until thick, then cover and let stand in a warm place for two to three days. Bread preparation: Make a starter dough from the sourdough, yeast, and 1/8 liter of lukewarm water and let it rise until doubled in size. Add the rye and wheat flours, as well as the salt, to the starter dough. Add 1/4 liter of lukewarm water and knead until smooth. Let the dough rise well (about 1 hour). Then shape it into a loaf and prick the top with a fork. Let it rise again (about 30 minutes), then brush with water and bake in a preheated oven at 220°C for about 60 minutes.