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Sauerteig (DEF =Detmolder Einsufenführung, single build)
sourdough
8g Anstellgut or levain
198.5 g rye (I used whole grain throughout the formula, as I haven't received
shipment of my white rye!)
158.5g water
16 -24 hours @ 78-80 F 26-27 Celcius
Quellstück
Soaker
188g rye meal
188g water
68-77 F 20-25 C
15-20 hours
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