- rye bread flour,
- water.
- In a large glass container (>= 1 litre), combine around 80 g of the flour and 100 ml of not cold water (they should combine into a porridge-like, not too watery, dough).
- Cover the container with a plastic wrap (secured with a rubber band) and put it into a warm place (around 25--35 degrees Celsius).
- Wait for a day.
- Add again around 80 g of the flour and 100 ml of not cold water, mix.
- Wait for a day.
- The dough should have risen by now, if not, start again.
- Once more, add around 80 g of the flour and 100 ml of not cold water, mix.
- Wait for a day.
- Again, the dough should have risen (and probably already fallen) in the meantime.
- The sourdough should be ready for baking now.
- When baking, keep 1 tbsp of the sourdough in a glass container and store it covered with a plastic wrap (secured with a rubber band) in a refrigerator (it keeps for up to 10 days without refreshing).
- Take the sourdough from the refrigerator and move it to a large glass container (>= 1 litre).
- Add around 120 g of flour and 150 ml of water (it should again combine into a porridge-like, not too watery, dough).
- Keep in a warm place (25--35 degrees Celsius) for around 10 hours, it should rise and fall.
- Add flour and water for your desired volume. Add around 20 g for sourdough you will be storing in the refrigerator. The mixture should have a porridge-like consistency.
- Wait for around 10 hours (until the dough rises and falls again) and the sourdough is ready for baking.
- Don't forget to reserve 1 tbsp of the sourdough in the refrigerator.
Source: http://www.kvaskovychleb.cz/doku.php?id=navody:zalozeni_kvasku (czech)
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