German Leaven Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
400 gram: Flour, rye
400 cc: Water, 40 C
Directions:
1. Phase: mix 100 g flour with 100 cc water, cover and let rest for
24-48 h at 20
C. 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(40
C), mix well and let rest
for 12-24 h at 20
C. 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 leaven til it gets crumbly.
Source Unknown
Source from luhu.jp
24-48 h at 20
C. 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(40
C), mix well and let rest
for 12-24 h at 20
C. 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 leaven til it gets crumbly.
Source Unknown
Source from luhu.jp