home
➠ Beverages
➠ Beverages
➠ Yeast-free sourdough for wheat bread at home

Yeast-free sourdough for wheat bread at home

3141

Kitchen World

Calorie content 139 kcal

Portions 1 port.

Cooking time 7 days

Proteins * 4.2 gr.

Fats * 0.6 g

Carbohydrates* 28.8 g

Yeast-free sourdough for wheat bread at home

Content

To make the starter at home, you need to mix the flour with warm water and leave the mixture in a warm place, feed it several times. It sounds very simple and in fact it turns out to be the same. One important condition must be met - stock up on quality flour.

Ingredients

Water 350 ml. Wheat flour 245 gr. Peeled rye flour 105 gr.

Cooking process

In a dry three-liter jar, mix 50 milliliters of warm water, 35 wheat and 15 grams of rye flour, stir and leave in a warm place for a day.

After a day, the leaven will begin to foam. Add again 50 milliliters of warm water, 35 wheat and 15 grams of rye flour, mix and leave for a day.

The next day, repeat the feeding procedure. On the fourth day, remove most of the leaven. About a tablespoon of the sourdough should remain in the jar. Add 100 milliliters of water, 70 grams of wheat flour, and 30 grams of rye flour. Stir the starter culture and leave in a dark place overnight.

On the fifth day, the leaven will bubble, but it will not increase in volume, mix it and leave it for another day.

On the sixth day, the leaven will increase in volume several times. Save a tablespoon of sourdough again. Add to it 100 milliliters of water, 70 grams of wheat and 30 grams of rye flour, mix and leave for a day.