*  Exported from  MasterCook  *
 
                               German Leaven
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  400      gram          Flour -- rye
  400      milliliter    Water -- 40øC
 
 1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at
20øC.
 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 (40øC), mix
well and let rest for 12-24 h at 20øC.
 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 (26 min left),
(H)elp, More?  leaven til it gets crumbly.
 
   Converted by MMCONV vers. 1.00
 
 
 
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