*  Exported from  MasterCook  *

                              German Leaven

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      g             Rye flour
 400      ml            Water -- 40 C

Phase: Mix 100 g flour with 100 cc water, cover and let rest for 24
to 48 hours at 20 C.

Phase: Add same amount and mix well, cover and let rest for 24 hours.

Phase: Add 200 g 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
(other recipe), 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 to 24 hours 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 until it gets crumbly.


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