Rye sourdough

Day 1: Mix 60 g rye flour (locally produced, organic) with 100 g of water in a bowl. Stir together. Let stand at room temperature. Cover with e.g. a lid.

Day 2: Let it rest.

Day 3: Add en additional 60 g of rye flour and 1 dl (100 grams) of water. Mix well.

Day 4: Let rest.

Day 5: Add an additional 60 g of rye flour and 1 dl (100 g) water. Mix well.

Day 6: Sourdough is ready to use. This is the base. Can be stored in the refrigerator for about a week. Feed if necessary with rye flour and water in the weight ratio 6:10, with 6 parts of rye flour and 10 parts water. Always save 50 g in the bottom of the bowl to use as the "concentrate" and "feed" the dough when necessary. If it isn't feed often enough, it can "die". Is there too much in the bowl, you pour out a little but keep the "bottom".
Ingredients:
Day 1: 60 g rye flour (locally produced, organic) + 100 g water

Day 3: an additional 60 g of rye flour and 1 dl (100 g) water.

Day 5: additional 60 g of rye flour and 1 dl (100 g) water.
Kungsgårds Stenugnsbageri AB

The recipe is from:
Kungsgårds Stenugnsbageri AB
Lundavägen 1
SE-247 50 DALBY
Sweden
[email protected]
www.stenugnsbageri.com

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