Recipe - German Leaven

400 g Flour, rye
400 cc Water, 40øC

1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 2448 h
at 20øC. 2. Phase: add same amount and mix well, cover and let rest for 24
h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest
for 24 h. It should have an appetizing acid smell and will last for 1 bread
(other recipi), leaving a rest of 100 g leaven for the faster
leavenincrease. Leavenincrease: add 100 g leaven, 350 g ryeflour and 350
cc water(40øC), mix well and let rest for 1224 h at 20øC. Between two
bakingcircles you can store the leavenrest in the fridge up to 8 days.
For longer storing (up to four weeks) add ryeflour to the leaven til it
gets crumbly.

Source Unknown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini