Starterkulter – Sourdough Made from Rye Flour

Starterkulter

1. Tag

1. Take a medium-sized clean bowl or a clean glass with a screw cap. Add one (1) teaspoon of rye flour and mix well with 2 teaspoons of lukewarm water. Close the bowl with a lid and the glass with the screw cap. Let this stand at room temperature for 24 hours.

2. Tag; 3. Tag; 4. Tag; 5. Tag

1. Add one (1) teaspoon of rye flour with 2 teaspoons of lukewarm water to the contents of the bowl or glass, stir thoroughly. Blisters form in it from day to day.

Sourdough production from rye flour

1. Now you take about 15 grams, equivalent to about one (1) tablespoon of the Starterkulter – sourdough made from rye flour from the jar. Put this in a small bowl with 150 grams of rye flour, 150 ml of lukewarm water and stir the whole thing.
2. Cover and let rest / ripen overnight at room temperature. This sourdough can then be used the next day or adapted to the corresponding amount of a new recipe.

Further use of this sourdough

1. Add one (1) teaspoon of the rye flour to the rest of the starter cultivar and stir the whole thing together. Then close and put in the refrigerator for the next use. Should it happen that this stays longer as intended and there is liquid on the surface, pour it off. To revive it, add 2 tablespoons of rye flour and 30 ml of lukewarm water. Mix into a paste. Then close and let stand overnight at room temperature. If the bubbles are then recognizable again, these starter cultivars can be processed further as in point 3. If the whole thing did not work, please repeat the process and then go to point 3.