+++ Sourdough Build Stage 1: After 24 hours +++
Starting a new rye sourdough:
German baking teacher Walter-Gerhard Sackl-Gutruf advises his students to start a new sourdough culture every 3-4 months, should they maintain one in their bakeries. Mine is about 2.5 years old at least.
The above shows a mixture of 40g rye flour, 10 rye meal and 50g water after 24 hours. Going to refresh it with 50g rye flour and 50g water later tonight.
Will the weakling culture gain strength and develop into … sourdough!?