Beschreibung:
For a classical sourdough bread you will need ca. 50% sourdough. To create sourdough you will need 40 g „Anstellgut“ (which is a bit sourdough left from the last time you baked your bread), water and flour. For the beginning there is no „last time“ of course, so you can follow this guide to get your first sourdough.

Version: 1.0
Herkunft: Sebastian

Ingredients:
400 g flour
400 ml water

Day 1:
100 g rye flour
100 ml warm water
mix it until it is a smooth fluid dough and place it on a warm spot (20° Celsius) for 24 hours with an open lid on top

Day 2:
100 g rye flour
100 ml warm water
add the additional water, mix it until it is a smooth fluid dough and place it on a warm spot (20° Celsius) for 24 hours with an open lid on top

Day 3:
The dough should smell a little fruity
200 g rye flour
200 ml warm water
add the additional water, mix it until it is a smooth fluid dough and place it on a warm spot (20° Celsius) for 24 hours with an open lid on top

Day 4:
The sourdough is ready. Now we have 800 g of sourdough. For our bread we will use 750 g of this dough and put 50 g aside (in the refrigerator) for the next bread.