Rye sourdough

INGREDIENTS

  • type 720 Szczepanki rye flour (2 cups, approx. 350 g )

  • water (2 glasses, approx. 450 ml)

 

PREPARATION

Day one

Pour ½ cup of flour and ½ glass of water into a jar or bowl. Mix and cover with a cloth. After 12 hours, mix it again and set it aside in a warm place.

Day two

Repeat the whole cycle from day one.

Day three

Repeat the whole cycle from day one.

Day four

Repeat the whole cycle from day one, then after 3 hours the sourdough is ready to make bread. You can put the rest of the dough in the fridge and add some flour and water from time to time.

After a few days, pour the sourdough into a clean jar or bowl.

 

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