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Sourdough for black bread

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3242
Kitchen World
Calorie content 131.1 kcal
Portions 1 port.
Cooking time 6 days
Proteins * 5.1 gr.
Fats * 1 gr.
Carbohydrates* 24.6 gr.
* per 100 gr. product
Sourdough for black bread
Content

The recipe for this sourdough will allow you to make black sour bread at home. It goes very well with the first courses, it is stored for a long time and does not get stale.

Ingredients

Cooking process

step 1 out of 7
On the first day, pour 50 milliliters of water into a half-liter jar and add 50 grams of whole grain flour. Stir the ingredients, cover the jar and leave in a warm place overnight.
step 2 out of 7
After a day, the mass will begin to ferment, as evidenced by air bubbles that form on the surface.
step 3 out of 7
On the second day, feed the starter culture with 50 milliliters of water and 50 grams of flour. Leave again at room temperature for a day.
step 4 out of 7
On the third day, the leaven will also ferment, but the smell will be unpleasant. She's not ready yet.
step 5 out of 7
Throw out half of the starter, add 50 grams of flour and 50 milliliters of water to the rest. Leave the starter culture warm for a day.
step 6 out of 7
On the fourth day, the activity of the leaven will fade a little and the smell will change, it will become more sour.
step 7 out of 7
Keep the starter culture for another 2 days in a warm place, it should become very porous and fragrant. It can then be used to bake bread.
Bon Appetit!

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