Rye Sour Dough
In a bowl mix about 100g / 3 1/3 oz whole grain rye flour with water
until a pudgy pulp result. Cover the bowl with a dish cloth and let stand
at a warm place for the next 24 hours.
Then add again about 100g / 3 1/3 oz whole grain rye flour and the
appropriate amount of water to get the same pudgy pulp. Cover and let
stand the next 24 hours as you did before.
Repeat this procedure for the next 3-4 days until the sour dough smells
The sour dough is ready if:
- it smells sour, but not bad. If it smells 'stinky' the sour dough went bad.
- you can see small bubbles and foam on top
Before starting your bread, take a portion of the sour dough a side and use
as a starter for your next sour dough. Mix again with flour and water and act
upon instructions. Using ready sour dough as a starter will save you time.