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Features for "German Leaven"
Served as main course. Vegetarian dish.
Ingredients for "German Leaven" (Click here for measurement conversion) 400 gram Flour, rye
400 milliliter Water, 40 degree C.
Method for "German Leaven"
Phase: mix 100 gm flour with 100 cc water, cover and let rest for 24-48 hours at 20 degree C. Phase:- add same amount and mix well, cover and let rest for 24 hours. Phase:- add 200 gm flour and 200 cc water, mix well, cover and let rest for 24 hours. It should have an appetizing acid smell and will last for 1 bread, leaving a rest of 100 gm leaven for the faster leaven-increase. Leaven-increase: add 100 gm leaven, 350 gm rye-flour and 350 cc water (40 degree C), mix well and let rest for 12-24 h at 20 degree C. Between two baking-circles you can store the leaven-rest in the fridge up to 8 days.
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