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German Leaven

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      Title: GERMAN LEAVEN
 Categories: Breads, German
      Yield: 1 Servings
 
    400 g  Flour, rye
    400 cc 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 leaven til it gets crumbly.
  
  Source Unknown
 
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