John Myers
Sourdough Chomez
The perfect sourdough chomez recipe with a picture and simple step-by-step instructions.
- 300 g Rye grains
- 400 ml Water
- This sourdough approach can be fed over and over again over months / years. Keeps in the refrigerator for approx. 4 weeks. The driving force increases. It’s also easy to freeze. So you only have to make it once and keep keeping 1/3 for the next bread.
- Day 2 1: Mix 100 grams of ground rye and 150 grams of water. Cover with a cloth and let rise in a warm place for 24 hours.
- 3rd day 2: 100 grams of ground rye and 150 grams of water with the dough from Mix the day before. Cover with a cloth and let rise in a warm place for 24 hours.
- 4th day 3: 100 g of ground rye and 100 g of water with the dough from Mix the day before. Cover with a cloth and let rise in a warm place for 24 hours.
- Day 5: The sourdough is now ready. Pour 1/3 into a glass, write the date on it and put it in the fridge for the next bread. It should smell sour and also form bubbles. This increases v. to feed up to feed up.
- Feeding up the sourdough: Mix the mixture from the refrigerator with 300 g rye meal and 300 g water and leave it covered in a warm place for 24 hours. Remove 1/3 of this again and store in the refrigerator.
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