Anonymous Fri Oct 07 16:41:38 2005

400 g Flour, rye

400 cc Water, 40�C

1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20�C. 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(40�C), mix well and let rest for 12-24 h 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 til it gets crumbly. Source Unknown