Breads of Europe | Gerstel Sauerteig (barley leaven)

SWITZERLAND
  • 300 g + 150 g rye flour
  • 100 ml water, lukewarm 
  • 50 g barley flour
  • 50 ml water, lukewarm

This leaven has three stages. 

First, mix 50 g barley with 50 ml lukewarm water, leave to ferment covered with a damp cloth for 24 hours. 

Second, mix 150 g rye flour with 100 ml lukewarm water, add to the first mixture and leave to ferment for 12 hours. 

Third, hold back 100 grams of this mixture, and add 300 grams rye flour to make a dry crumbly starter.

It will keep for weeks, and is reconstituted with an equal amount of water, then with rye and water to start the process all over again.

Sourdoughs