Sourdough with buttermilk

Ingredients for 1 servings:

• 100 g flour (rye flour, possibly type 1370)
• 100 ml water, lukewarm
• ½ cup(s) buttermilk
• 300 g flour, rye flour (same type of flour as sourdough starter)
• 300 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 2 hours; Total time approx. 2 days 2 hours 20 minutes

For the sourdough starter (stage 1), mix 100g of rye flour, 100ml of water, and 0.5 cups of buttermilk into a smooth paste. Cover and keep warm, stirring morning and evening. On the third day, the dough will begin to ferment. On the evening of the third day (stage 2), add 300g of rye flour and water to the sourdough starter. Keep warm until the next day (cover with a cloth). The sourdough can then be used or stored in the refrigerator for a week. If you want to store the sourdough longer, you can crumble it with flour, dry it, or freeze it (it will keep for half a year). Tip: To crumble it, take about 2 tablespoons of sourdough and crumble it with 8 tablespoons of flour (1 part sourdough + 4 parts rye flour).