3 step sour dough

for 2 large loafs of bread

first step

• 60g rye flour
• 60 ml luke warm water
• mix and rest for about 12h around 30 degree celsius

second step

• 4oo g rye flour
• 200 g wheat flour
• 600 ml luke warm water
• rest for 12 hrs take away 80-100g as your starter for future bread

third step

• 800 g rye flour
• 300 g wheat flour
• 1100 ml water
• mix thoroughly
• don’t use metal bowl or utensils
• put in closed container

Can freeze step 3 outcome in smaller portions

Make the bread

• 2 Tsp salt
• 1 Tsp bread spice (if you have)
• kneat and rest for 2 hrs
• bake at 200 degree celsius for 1-1,5 hours

Granddad’s tip

Don’t make so much fuss take whatever flour you have mix with same amount of luke warm water, let this rest in warm place until it smells yeasty (this can depend on temperature, altitude etc) then mix with flour and make bread (however, the steps above have been tried and tested!)