Whole Wheat Flour Sourdough for Bread
0
2619
Kitchen
World
Calorie content
78.3 kcal
Portions
4 port.
Cooking time
3 days
Proteins *
2.7 gr.
Fats *
0.4 gr.
Carbohydrates*
15.6 gr.
We offer a recipe for an unpretentious wheat sourdough with the addition of whole grain flour, as well as with the addition of yeast. This mixture does not need feeding for many days. In fact, you need to make the sourdough dough once, send it to the refrigerator for ripening and periodically open it for air exchange processes. On the third day, the leaven will be ready to knead the dough.
Ingredients
Cooking process
Dissolve the yeast in warm water, add salt, mix and begin to add both types of flour. We knead the dough first with a spoon, then go to work with our hands. Knead a smooth mass that does not stick to your hands. Place the resulting sourdough dough in a tall container. We cover with cling film so that it does not touch the surface of the starter culture.
We remove the crust from the surface, the live sourdough is ready and looks like this. We use the right amount of sourdough for the dough. We feed the rest (at the rate of 300 grams of sourdough per 70 grams of water and 140 grams of flour), knead and put it back in the refrigerator for a couple of days to go through the process described above.
Bon Appetit!