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Homemade sourdough for wheat bread

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2696
Kitchen World
Calorie content 98.9 kcal
Portions 1 port.
Cooking time 6 days
Proteins * 4.2 gr.
Fats * 0.6 g
Carbohydrates* 20.6 g
* per 100 gr. product
Homemade sourdough for wheat bread
Content

Many chefs prefer to put yeast in baked goods, while others use the older method and knead the dough with sourdough. We invite you to create your own wheat sourdough for baking homemade bread.

 

Ingredients

Cooking process

step 1 out of 8
On the first day, add 100 grams of wheat flour to a dry glass jar.
step 2 out of 8
Also add 50 grams of rye flour, pour in 75 milliliters of water and put honey, stir.
step 3 out of 8
Cover the jar with gauze or cotton to allow air to enter. Place the mixture in a warm place for 1.5-2 days.
step 4 out of 8
After this time, the leaven will begin to bubble.
step 5 out of 8
After the allotted waiting time, discard half of the leaven. Feed the rest with 50 grams of wheat flour and 25 grams of rye, pour in 75 milliliters of water. Cover the jar and put it back in a warm place for 12 hours.
step 6 out of 8
After 12 hours, take half of the starter again and add 50 grams of wheat flour, 25 grams of rye and 75 milliliters of water. Keep the starter in a warm place for 12 hours.
step 7 out of 8
For the next 2 days, the sourdough should be fed 2 times a day according to the same scheme, each time throwing away some of the sourdough, leaving only 75 grams in the jar.
step 8 out of 8
During the first day, the leaven will foam and an unpleasant odor will appear. Then the unpleasant smell will change to sour, bubbles will appear and the starter culture will grow between feedings. Take half of the starter one last time, add 75 grams of wheat flour and 75 milliliters of water. Put the starter culture in a warm place for a day, after which it will be ready for use.
Bon Appetit!

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