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Sourdough for bread from rye flour with yeast

0
3080
Kitchen World
Calorie content 105.5 kcal
Portions 4 port.
Cooking time 3 days
Proteins * 2.4 gr.
Fats * 0.6 g
Carbohydrates* 24 gr.
* per 100 gr. product
Sourdough for bread from rye flour with yeast
Content

The sourdough matures and develops faster if ready-made yeast is added to it. Of course, to adherents of natural homemade starter cultures, this method may seem "unfair", but in cases where a guaranteed result is required, the recipe has the right to life. In addition, beginners will like this method - there will be more confidence in the positive outcome of the starter culture.

 

Ingredients

Cooking process

step 1 out of 6
We heat the water for the sourdough to a temperature of thirty degrees. It should be slightly warm.
step 2 out of 6
We put water in a glass jar. Pour in granulated sugar, stir until the crystals dissolve.
step 3 out of 6
Then we lower the yeast and also stir it until it dissolves. Pour in the rye flour and mix until smooth.
step 4 out of 6
Cover the mixture with gauze and put in a warm place for fermentation.
step 5 out of 6
After a day, you will notice the appearance of bubbles and a specific aroma. Add rye flour and water in turn, mix, cover with gauze and leave in a warm place.
step 6 out of 6
Depending on the temperature in the room, after a day or a little more, the leaven should become covered with active bubbles and begin to emit a sour aroma. This means that the mass is ready for kneading the dough.
Bon Appetit!

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