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Eternal sourdough for rye flour bread

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3756
Kitchen World
Calorie content 98.6 kcal
Portions 4 port.
Cooking time 5 h
Proteins * 5 gr.
Fats * 1 gr.
Carbohydrates* 17.1 gr.
* per 100 gr. product
Eternal sourdough for rye flour bread
Content

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.

Ingredients

Cooking process

step 1 out of 15
It is advisable to use warm water and fresh, not stale rye flour to prepare the sourdough.
step 2 out of 15
Place 40 grams of rye flour and 40 milliliters of warm water in a transparent container.
step 3 out of 15
Stir until smooth and place in a warm, dark place to begin fermentation.
step 4 out of 15
In a day, it will be possible to observe how air bubbles appeared - fermentation began.
step 5 out of 15
Add 40 grams of flour and 40 milliliters of water to the starter culture.
step 6 out of 15
Stir until smooth, close the lid and return to its original place.
step 7 out of 15
A day later, we see that the leaven has grown in volume, bubbled.
step 8 out of 15
Let's feed the starter culture: add 40 grams of flour and 40 milliliters of water.
step 9 out of 15
Stir until smooth.
step 10 out of 15
We close the lid and return to the former warm dark place for another day.
step 11 out of 15
After the specified time, we see that the leaven has turned slightly white, the aroma has become sour. The mixture will soon be ready for further use.
step 12 out of 15
Set aside half of the mixture and do not use it further.
step 13 out of 15
Add 40 grams of flour and 40 milliliters of water to the remaining half, mix.
step 14 out of 15
We close the lid and return to a warm place for another day.
step 15 out of 15
After a day, the leaven will completely change its appearance - it becomes porous, strong, with a pronounced aroma. We use half of the prepared sourdough for kneading the dough. And put the other half in a clean jar, close it and place it in the refrigerator. This part of the sourdough must be fed once every three days. The approximate amount of flour and water for feeding a given amount of starter culture is 20 grams and 20 milliliters, respectively.
Bon Appetit!

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