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Non-yeast sourdough for bread made from rye flour

0
3098
Kitchen World
Calorie content 131.1 kcal
Portions 1 port.
Cooking time 4 days
Proteins * 3.9 gr.
Fats * 0.7 g
Carbohydrates* 27.2 g
* per 100 gr. product
Non-yeast sourdough for bread made from rye flour
Content

If you want to always have real rye bread without yeast on your table, then we suggest making your own sourdough. It takes several days to prepare, but you can store it in the refrigerator, periodically feeding it.

Ingredients

Cooking process

step 1 out of 6
Pour 25 milliliters of warm purified water into a clean, dry container and add the same amount of rye flour.
step 2 out of 6
Mix these ingredients well for a very thick and sticky mass. Cover the container with cling film, make several holes on it and leave at room temperature for a day.
step 3 out of 6
On the second day, pour 50 ml of water into a container and add 50 grams of flour, mix. Cover the jar with foil again and leave at room temperature for a day.
step 4 out of 6
On the third day, the starter culture should start working, it will acquire a porous structure and will exude a sour smell.
step 5 out of 6
Add 100 milliliters of warm water and 100 grams of flour, mix well. Cover the container again with cling film and leave at room temperature for another day.
step 6 out of 6
On the fourth day, the leaven will be ready. For one loaf of bread, 30 grams of sourdough is enough, the rest can be stored in the refrigerator.
Bon Appetit!

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