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German Leaven
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads German
Amount Measure Ingredient -- Preparation Method
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400 gram Flour -- rye
400 milliliter Water -- 40øC
1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at
20øC.
2. Phase: add same amount and mix well, cover and let rest for 24 h.
3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24
h.
It should have an appetizing acid smell and will last for 1 bread (other
recipi), leaving a rest of 100 g leaven for the faster leaven-increase.
Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc
water(40øC), mix well and let rest for 12-24 h at 20øC.
Between two baking-circles you can store the leaven-rest in the fridge up to 8
days. For longer storing (up to four weeks) add rye-flour to the (26 min left),
(H)elp, More? leaven til it gets crumbly.
Converted by MMCONV vers. 1.00
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