| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Breads, German |
1 |
Servings |
INGREDIENTS
| 400 |
g |
Flour, rye |
| 400 |
cc |
Water, 40°C |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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