It is oldpolish way to long storage sourdough in flour. Use a small bag of flax fabric for keep flour airy. For use just add water and wait few hours for magic begin and activate wild yeast.

Viscocity

Geschmack und Aroma

Dry 100% rye wholemeal by Piotr Polomski top shot

Dry 100% rye wholemeal by Piotr Polomski jar shot

Dry 100% rye wholemeal by Piotr Polomski front shot

Dry 100% rye wholemeal by Piotr Polomski rising shot

Rezept

Zutaten für den Starter

95% Flour
5% Mature rye sourdough

Zutaten für die Auffrischung

It no need feeding, just use it and make new one from piece of sourdough, and keep for long time. For use just add some lukewarm water

Aufarbeitung

Take small piece of mature sourdough, and mix it with wholemeal rye flour. Add flour as much as possible for get just dry flour consistency. How to make "dry sourdouhg" / "levain in flour" watch video at YouTube: https://www.youtube.com/watch?v=-23k48hCIZQ&wide I used about 1g of mature rye sourdough and added about 6 teaspoons of rye wholemeal flour

95% Flour 5% Mature rye sourdough

Made this sourdough

Molenda Michał

Ergebnis

Rye breads and sour soup

For rye breads and sour soups called "ŻUR". Also for inoculate any starter for any sourdough bread

Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup second overview

Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup first slice

Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup second slice

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