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1 1/2 dl water
200 g rye flour or wheat flour (plain flour)
100 g raw grated apple

Warm the water to 35 °C. Mix the flour and apple into the water. Pour the mixture into a 2 litre glass jar with a lid. Store the jar at 26-30 °C for three days, for instance in the oven with the heat turned off. Stir the mixture once a day.

On day four, scrape the sourdough mixture out of the jar into a large mixing bowl. Add 200 g flour and 2 dl water warmed to 35 °C. Stir thoroughly and leave to stand for another 24 hours at 26-30 °C. On day five, the sourdough is ready. Store it in the refrigerator. It will keep for a week in the refrigerator. After that time, it needs to be fed with 1 dl water and 200 g flour. Wheat sourdough is used to make white bread, while rye sourdough is used to make dark bread.

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