Rye Bread with Sourdough Starter

First, prepare the sourdough.

Mix 10 g of rye flour and 100 ml of lukewarm water, cover with a tea towel and leave at room temperature for two days.

Now knead in the next 10 g of rye flour and 100 ml of lukewarm water. Cover again and let stand for another 12 hours.

Then add remaining flour as well as remaining lukewarm water and knead everything together well. Cover and let stand for another 12 hours.

Meanwhile, check if the dough is fermenting enough. The fermentation time can be exceeded in any case, but never undercut. The mixture is ready when it looks loose, with bubbles.

Take 50-80 g of this mixture and put it in the refrigerator (screw jar) as a base for the next loaf. The basic mixture will keep for 8-12 days.

For the main dough, crumble the yeast and mix with sugar until it becomes a liquid mass.

Sift the wheat and rye flours into a large enough bowl, mix them together and press a bulge in the center.

Add the mixture (minus the 50-80 g of base mixture) and the germ solution and mix with the flour.

Gradually add water and salt. Dust with flour and place in a warm place covered with a towel. Let rise for 60-90 minutes until the dough has doubled in size.

Then knead well on a floured board. Always dust well with rye flour a second time. At the end, the dough must not

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