My daily-use sourdough for making Laugenbrez’n (Pretzels), Brötchen (Buns) and Langsemmeln (Long bread rolls) as well as all kind of lighter breads consists of three kinds of flours: Spelt, Wheat and Rye flour.
It is simple to make and lasts forever if it is fed every morning. The feeding process became part of my morning routine.
In a high container (preferably a sourdough a pickling crock, but a plastic container will do just fine) combine all three flours, add water and a knife tip of active dry yeast and stir. You can start with any amount, simply multiply. The proportion of Rye:Spelt:Wheat regarding weight is 1:2:2 for the flour and total flour:water 1:1.4. The amounts I start with are listed at the bottom. Fresh yeast (1g) would be preferred over active dry yeast, but I had a hard time finding it in the US and over time I got better at the converting required amounts of fresh yeast to active dry yeast.
Put the lid on top, but leaving a small gap so that it is not completely sealed. You could also just cover it with a wet cotton kitchen towel. I store mine in a kitchen cabinet. After 24 hours feed the dough with flour in the same proportion and add fresh water. Water:Flour weight proportion is now 1:1. Repeat every 24 hours. The amount you add to feed the dough depends on how much you are going to use it. If you feed the dough always the same amount you started with you will be baking frequently!
After the first day you should observe small bubbles on top of the dough should start observing bubbles on the top of the sourdough and a light sour smell.
Starting from day four you are ready to use the dough. It should have a nice sour smell and a creamy consistency.
Ingredients (Start)
- 10g (0.35 ounces) of Rye flour
- 20g (0.7 ounces) of Spelt flour
- 20g (0.7 ounces) of Wheat flour
- 70g (2.5) of Water
- Knife-tip of active dry yeast
Ingredients (Feeding)
- 10g (0.35 ounces) of Rye flour
- 20g (0.7 ounces) of Spelt flour
- 20g (0.7 ounces) of Wheat flour
- 50g (2.5 ounces) of Water
