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Sourdough for bread without yeast at home

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2209
Kitchen World
Calorie content 98.6 kcal
Portions 4 port.
Cooking time 5 days
Proteins * 5 gr.
Fats * 1 gr.
Carbohydrates* 17.1 gr.
* per 100 gr. product
Sourdough for bread without yeast at home
Content

We offer a recipe for a long-lasting, "eternal" sourdough on whole wheat flour with the addition of rye bran. If you follow all the conditions, the leaven will ripen for use on the fifth day. After it is ready, some of the sourdough can be mixed with flour and bran and left to ripen again. Thus, the leaven lives indefinitely as long as we feed it and need it. For convenience, the recipe lists the ingredients based on the days you will add them.

 

Ingredients

Cooking process

step 1 out of 13
So, to prepare the sourdough, you need whole wheat flour, rye bran and water. We use the liquid at room temperature, it does not need to be specially heated.
step 2 out of 13
For understanding, in the photo you can see a photo of filling a tablespoon - we collect such a volume of flour and bran.
step 3 out of 13
For starter culture, it is convenient to use a simple glass jar with a volume of one liter - it is convenient to observe the process in it. We put rye bran in a container for the first day. We pour in the appropriate amount of water. Mix with a spoon until smooth. We cover with a lid and put away in a dark place at room temperature, for example, in a kitchen cabinet.
step 4 out of 13
On the second day, it will be possible to observe the beginning of the fermentation process - bubbles will appear.
step 5 out of 13
Add water and rye bran in the specified amount on the second day. Stir, cover, return to the closet.
step 6 out of 13
On the third day, the volume of the leaven will increase. Mix the mass and remove three tablespoons from the total volume.
step 7 out of 13
Add whole wheat flour and water for the third day to the amount of sourdough remaining in the jar. Stir, cover, return to the closet.
step 8 out of 13
On the fourth day, the leaven brightens, grows stronger, and a specific aroma intensifies. Pour flour into the sourdough, mix, return to the cabinet.
step 9 out of 13
On the fifth day, mix the leaven, add the amount of flour and water indicated for the fifth day, mix, return to the cabinet.
step 10 out of 13
In five to six hours of the current day, the leaven will rise and settle in the center - a hollow will appear. This means that the mass is ready, it can already be used in baking.
step 11 out of 13
By the way, sourdough bread dough takes more time to proof when compared to commercial yeast dough.
step 12 out of 13
For the convenience of the hostess, they knead the dough for the night, and in the morning they begin to bake the bread.
step 13 out of 13
Leftover starter culture can be stored in the refrigerator for up to six to seven days, after which it will need to be fed at the rate of 1 tablespoon of the starter culture per 60 milliliters of water.We add flour so that the consistency of the dough resembles thick sour cream. Leave the mixed mass again at room temperature to ripen.
Bon Appetit!

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