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How to make bread sourdough at home

3003

Kitchen World

Calorie content 131.1 kcal

Portions 4 port.

Cooking time 2 days

Proteins * 3.9 gr.

Fats * 0.7 g

Carbohydrates* 27.2 g

Content

At first glance, making homemade bread sourdough seems difficult and troublesome. In fact, it is important to just keep the proportions, maintain the time required for the flora to develop in the sourdough and ... be able to observe. An activity for the patient and the curious. If you like homemade bread, you should try to make such a sourdough - bread with it is different from products made with industrial yeast. According to this recipe, we prepare a sourdough on rye flour - such a sourdough is stronger, less capricious and develops faster.

Ingredients

Whole grain flour 50 gr. Water (for the 1st stage) 50 gr. Whole grain flour 50 gr. Water (for the 2nd stage) 50 gr.

Cooking process

To prepare the starter culture, it is convenient to use an ordinary glass jar - we knead in it, feed the mass and visually observe the process. Put the whole grain rye flour in the container for the first stage and fill in the indicated amount of water at room temperature. Mix with a fork until smooth. We cover it with a loose lid and put it in a dark place at room temperature, for example, just in a kitchen cabinet.

We leave the leaven for a while, so that it begins to show signs of activity. As a rule, after ten to twelve hours, the first weak bubbles appear and the aroma of stale flour becomes pronounced. After another ten to twelve hours (in fact, a day after the batch), the leaven is filled with noticeable air bubbles, grows in volume, the smell of stale flour intensifies.

Approximately after another six to ten hours, the type of sourdough begins to change - the mass decreases in volume, becomes less fluffy, “fades away”. The aroma becomes more acidic. This means that the time has come to feed the leaven.

Pour the specified amount of rye flour for the second stage into the jar on top of the sourdough and pour in water. We mix. We close the lid loosely and put it back in the closet, in the same conditions.

From that moment on, we give the leaven again to relive the passed cycle: the beginning of development with weak bubbles, then a noticeable increase in splendor and the final "fading" with a sour smell. All these stages usually take two or two and a half days. If the room is very warm, even faster. After the passed cycle, the leaven is ready for use.

In order for the leaven to "live" further, you need to feed it. When keeping the starter culture at room temperature, you need to feed it every day, adding 20 grams of water and 20 grams of rye flour to five grams of the finished starter culture.