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Sourdough for Borodino bread

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2956
Kitchen World
Calorie content 134.9 kcal
Portions 1 port.
Cooking time 5 days
Proteins * 6.1 gr.
Fats * 0.6 g
Carbohydrates* 27.1 gr.
* per 100 gr. product
Sourdough for Borodino bread
Content

Cooking Borodino sourdough bread is a long process and you must carefully follow all the recommendations in order to get the perfect result. After cooking, the bread must be left to rest in order to enhance its taste.

Ingredients

Cooking process

step 1 out of 6
Mix 30 grams of flour and 30 milliliters of water, leave the mass for a day at room temperature.
step 2 out of 6
After a day, add another 30 grams of flour and 30 milliliters of water, mix and leave in a warm place.
step 3 out of 6
The naked eye will see that the leaven has increased in size and has begun to bubble. Add another 30 grams of flour and 30 milliliters of water. Stir the starter culture and leave at room temperature.
step 4 out of 6
The leaven should increase 4-5 times its original volume, measure out half and discard it.
step 5 out of 6
Add another 30 grams of flour and 30 milliliters of water to the remaining portion, stir, cover and leave in a warm place.
step 6 out of 6
After 4-5 hours, it will double in size. Measure out half of the starter again, add the rest of the flour and water, transfer to a glass jar, close the lid and store.
Bon Appetit!

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