Rye sourdough and wheat sourdough starter for German bread from scratch. Flour and water are all we need. The temperature is very important (20-25 degree c) like any dough with yeast. Feed your dough regularly once a week on the same day even same time. If you don't bake that often, dry your starter with the equal amount of flour. If your start isn't raising or sour enough, just leave it for another 10-12 hours and feed it again. Store your starter in the fridge after.
It's the very beginning of our German bread baking adventure.
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Ingredients：2 portions
Rye sourdough starter -
Day 1 morning
100g lukewarm water
30g rye flour
Day 4 morning
100g lukewarm water
90g rye flour
Day 4 evening
100g lukewarm water
60g rye flour
Wheat sourdough starter-
Day 1 morning
5g rye sourdough starter
50g lukewarm water
50g wheat flour
Day 2 evening
100g wheat flour
100g lukewarm water
To feed the starter once a week
50g original rye starter
100g lukewarm water
60g rye flour
50g original wheat starter
100g lukewarm water
100g wheat flour
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