How to Bake a Traditional German Rye Bread
...tered water. Let sit for between 8 to 12 hours at room temperature. Second build: add 75 grams of rye flour and 75 grams of room temperature filtered water to the first build. Let sit for 8 to 12 hours at room temperature. You will end up with 250 grams of rye sourdough starter to use in your dough. Mixing, proofing and shaping Combine the 250 grams of starter you made with 475 grams of warm water (80 to 85º F). Mix in the rest of the ingredients...