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Rye sourdough for bread in the oven

3288

Kitchen World

Calorie content 131.1 kcal

Portions 6 port.

Cooking time 5 days

Proteins * 3.9 gr.

Fats * 0.7 g

Carbohydrates* 27.2 g

Content

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.

Ingredients

Peeled rye flour 400 gr. Warm water 500 ml

Cooking process

On the first day, mix 150 ml of water and 100 grams of flour. Cover the bowl with a clean towel and leave in a warm place.

The next day, the leaven will grow slightly in volume and begin to bubble. Add 100 milliliters of water and 100 grams of flour, mix well. Cover again and place in a warm place.

On the third day, pour 150 milliliters of water into the sourdough and add 100 grams of flour, mix and return to a warm place.

On the fourth day, the leaven will be very active, bubbles will appear and the smell will become stronger. Pour in 100 ml of water again and add 100 grams of flour. Stir the starter culture and place in a warm place.