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<b>Preparation</b> | <b>Preparation</b> | ||
Note: | Note: depending on the ‘fitness’ of your sourdough, it can be fed 2 times in 24 hours, or 2 times in 48 hours. | ||
<u>Building Levain:</u> | <u>Building Levain:</u> | ||
<ul> | <ul> | ||
<li>50g starter
100g room temperature water</li> | |||
<li>100g Rye flour</li> | |||
</ul> | </ul> | ||