German Leaven
Yield
1 batchPrep
3 daysCook
0 minReady
3 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
all-purpose flour
rye |
|
| 400 | cc |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
all-purpose flour
rye |
|
| 4E+2 | cc |
water
|
*
|
Directions
Phase: mix 100 g flour with 100 cc water, cover and let rest for 24 to 48 h at 20?C.
Phase: add same amount and mix well, cover and let rest for 24 h.
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 to 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.
