Leaven (sourdough) Bread

Necessary Products: 1 kg Graham Flour; 400 g leaven; 500-600 g water, Himalayan Salt, Spices.

Method of preparation: The mixture is kneaded and formed and then put aside to ferment for 2 hours at temperature 33-35 degrees centigrade. Bake at 220 degrees. If you have a stove or steam convectomat, run steam for the first 14 minutes.

For the leaven: 500 g rye flour, 500 ml water, 1 tablespoon honey - ripens 24 hours at a temperature of 30 degrees centigrade. To this mixture is added 900 g graham and 900 ml of water and the new mixture ripens for additional 24 hours at a temperature of 30 degrees. And the leaven is ready. Thus prepared the leaven lasts for one month in the refrigerator. When you take from it you may again add flour (rye or graham or something else - whatever you like) plus water – 1:1 - as much as you have taken from the leaven
  

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