Refreshing: Stir the mature sourdough culture with the water and work in the rye flour (note Petra: in the preparation part it says whole-rye flour here. But I used rye flour type 1150 as indicated in the ingredients – doesn’t matter with the small amounts). The heat of this “paste” should be 25- 26 degrees. Mature the dough for 5-6 hours. During this time the yeast potential of the sourdough is developed.
Basic leaven: mix the refresher paste with the water and add the flour. The heat of the basic leaven should be 23-26, 5 °C and the ripening time should be 15-24 hours (the cooler the heat, the longer and vice versa), this is best done for one night. This dough should be firm, but in each case after absorption of the flour can be added a little bit of water (Petra: not necessary). During this “stiff” phase, the acidifiers are developed.
Full souring: Dissolve the basic souring agent in the water and mix in the flour.
The heat should be about 29 °C and the maturation 3-4 hours. If necessary, add a little more water to keep a dough of medium strength (Petra: not necessary). In this softer dough phase than the previous one, the lactic acid formers are favored.
Resting phase: rest the dough for 10-20 min. Since during the three stages of fermentation a strong acidification has already taken place, this phase can be short.
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