Ingredients:
3 cups (400 g) rye flour
1 ½ cups (400 ml) warm water approx. 30 - 40 degrees Celsius (85 – 105 F)
1 tsp honey
Combine 6 oz. rye flour, 3.oz lukewarm water, 1 tsp honey, mix to a soft mash. Cover loosely and leave in a warm place 20–25°C (75-85F). Agitate once daily. After two to three days fermentation vesicles will form and the mash will have a sour smell.
Once again combine 6 oz. rye flour, 3.oz lukewarm water. Allow to stand for 24 hours at 25°C (75F).
Now combine 1 cup 4 oz. rye flour and 6 oz. lukewarm water by mixing together slowly. Let stand 24 hours. The sour dough is finished. Store in refrigerator.
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