Age
11Years
Color
Country of origin Germany
Taste
& Flavour
Mixture
36%
64%
Liquid
Flour
Other
Roggensauerteig
Since 2013
Starting to make my own bread
Characteristics
Its just a typical german sourdough to make a good german rye bread. The same way I made this, I also made a sourdough from wheat and spelt! The older it gets, the better it will be!
Taste & flavour
Recipe
Starting ingredients
- 50g Rye flour
- g Water
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Rye flour
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Water
Feeding ingredients
- 100g Rye flour
- 100g Water
1
For one bread (about 1 kg) I add 100 g rye flour and 100 g water to my sourdough, mix it well and allow to rest for 24 hours. I take a part of it for my next bread and put it to the refrigerator!
100g Rye flour
100g Water
Working method
1
First day:
Mix 50 g of rye flour with 50 g of water, let it rest for 12 hours in a bowl with a loosely placed lid. Stir once and let it rest for another 12 hours.
50g Rye flour
g Water
2
Second day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
3
Third day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
4
Fourth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Rye flour
5
Fifth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
6
Sixth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
7
Seventh day:
Now the leaven, the so-called ASG (is often specified in german recipes as so) is finished. You can keep 50-100 g of it in the fridge and use the rest for your first sourdough bread. Always remember to take part of it for your next bread!
Result
Most I use my rye sourdough ist for rye bread or pizza
