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Rye sourdough for bread with yeast

3243

Kitchen World

Calorie content 131.1 kcal

Portions 1 port.

Cooking time 18 hours

Proteins * 3.9 gr.

Fats * 0.7 g

Carbohydrates* 27.2 g

Content

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.

Ingredients

Water 250 ml. Peeled rye flour 450 gr. Dry yeast (pressed) 4 gr.

Cooking process

Since the sourdough rises and falls during the preparation process, you will need a container with a volume of at least 2 liters. Pour 100 grams of rye flour into a bowl, add 100 milliliters of water and add half of the yeast. Cover the bowl with cling film and place in a warm place for 3 hours.

Then add 50 grams of flour, stir and leave in a warm place for another 2 hours.

Next, add 100 grams of flour, pour in 100 milliliters of water and add the remaining yeast. Stir the starter culture and leave in a warm place for 4-5 hours.

Then add 100 grams of flour, stir and put the starter in a warm place for 2.5 hours.

Then add 50 grams of flour and 50 milliliters of water, leave the leaven for 3 hours. After 3 hours, add the remaining flour, stir the leaven, place it in a warm place and after 3 hours it will be ready.

Bon Appetit!

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