For the sourdough from rye flour, mix flour with water and keep warm for 24 hours. Remove 100 g of the finished sourdough and store in a sealable jar in the refrigerator.
During the three days of leavening, it is best to store the sourdough in a turned-off oven. The dough bowl should never be closed, but only covered with a cloth.
If the sourdough does not smell clearly sour after the three days and bubbles properly, simply let it stand for another day (stir again).
Preparation Tip:
The self-prepared sourdough is almost indispensable for baking bread, because it gives every bread a great flavor and extends the shelf life.
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