Rye flour sourdough bread

There are a lot of options for making rye sourdough. According to bakers, this recipe is the most convenient for home use. The dough grows well on such a leaven, and the bread turns out to be airy in the oven.

The recipe for this sourdough will allow you to make black sour bread at home. It goes very well with the first courses, it is stored for a long time and does not get stale.

Homemade bread dough is best kneaded with sourdough. The starter culture can be prepared very simply and relatively quickly using a bread machine. If you have such a technique in your kitchen, then use this recipe.

There are many ways to make rye bread sourdough at home. In most cases, you will need rye flour, water, and time. But this is by no means a laborious process.

In a modern apartment, this recipe for making bread sourdough is the simplest and most convenient. During the fermentation of the sourdough, lactic acid bacteria are formed in it, which make the bread so airy.

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.

Cooking Borodino sourdough bread is a long process and you must carefully follow all the recommendations in order to get the perfect result. After cooking, the bread must be left to rest in order to enhance its taste.

Homemade bread is certainly better than store bread and does not stale for a long time. With sourdough, the bread is slightly sour, dense and aromatic. However, it will take a few days to prepare the starter.

To prepare the eternal leaven for rye bread, you only need rye flour and water. And, of course, you need to stock up on patience, as the leaven ripens for five days. Every day we will feed the mixture, observe and wait for the end of the process. When the sourdough is ready, part of it will be used to knead the dough, and part of it will be used to prepare a new portion of the leaven. The process can be continued indefinitely, of course, observing the specified conditions.

The sourdough matures and develops faster if ready-made yeast is added to it. Of course, to adherents of natural homemade starter cultures, this method may seem "unfair", but in cases where a guaranteed result is required, the recipe has the right to life. In addition, beginners will like this method - there will be more confidence in the positive outcome of the starter culture.

We prepare the sourdough on rye flour without the addition of factory yeast. Such a starter culture is completely natural, with a specific slightly sour taste characteristic of it. It will take about six days to cook, although you need to understand that the time depends on the specific temperature in the room. The warmer the faster.

We offer a recipe for a long-lasting, "eternal" sourdough on whole wheat flour with the addition of rye bran. If you follow all the conditions, the leaven will ripen for use on the fifth day. After it is ready, some of the sourdough can be mixed with flour and bran and left to ripen again. Thus, the leaven lives indefinitely as long as we feed it and need it. For convenience, the recipe lists the ingredients based on the days you will add them.