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Non-yeast sourdough for wheat flour bread

0
2566
Kitchen World
Calorie content 147 kcal
Portions 4 port.
Cooking time 4 days
Proteins * 4.5 gr.
Fats * 0.5 gr.
Carbohydrates* 30.3 g
* per 100 gr. product
Non-yeast sourdough for wheat flour bread
Content

To prepare this starter, we will use premium wheat flour and add whole wheat flour. It is highly desirable that the flour is fresh: see the production date on the package. If the raw materials are of high quality, and the conditions are met, then the sourdough will need only two or three additional dressings, and it will be ready for further use.

Ingredients

Cooking process

step 1 out of 13
We prepare and measure the required amount of ingredients. We take a jar with a volume of half a liter - we will make the leaven in it.
step 2 out of 13
We place the specified amount of premium wheat flour and whole wheat flour into the jar. Pour in water at room temperature.
step 3 out of 13
Mix with a fork until smooth.
step 4 out of 13
Close with a lid and place in a warm, dark place. For example, a kitchen cabinet near a battery.
step 5 out of 13
Within a day, a not very pleasant smell will appear, and the mass will begin to loosen with air bubbles. We continue to keep the leaven in the same place.
step 6 out of 13
After another ten to twelve hours, the leaven will acquire a distinct sour smell, the bubbles will settle, and relative homogeneity will appear.
step 7 out of 13
Now add a single serving of both flour and water.
step 8 out of 13
Mix and close with a lid. We leave in the same place for ten to twelve hours.
step 9 out of 13
After the specified time has elapsed, the leaven should get stronger, loosen up with bubbles.
step 10 out of 13
We repeat the feeding with a single portion of wheat and whole grain flour and water.
step 11 out of 13
Mix, close with a lid, leave in the same place.
step 12 out of 13
Next, we observe the leaven. After about five to eight hours, it should acquire a bright lactic acid smell and be active, with small bubbles.
step 13 out of 13
Next, for every ten grams of starter culture, add 20 grams of water, 25 grams of wheat flour and 5 grams of whole grain, mix and leave for seven to ten hours. The starter culture should have a fermented milk flavor and a loose-bubble structure. With such a leaven, you can already make a dough and start making bread.
Bon Appetit!

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