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Wheat flour sourdough without yeast for bread

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3972
Kitchen World
Calorie content 147 kcal
Portions 4 port.
Cooking time 5 days
Proteins * 4.5 gr.
Fats * 0.5 gr.
Carbohydrates* 30.3 g
* per 100 gr. product
Wheat flour sourdough without yeast for bread
Content

Such a leaven will make a delicious porous, spongy bread. Its crumb is slightly moist, springy. Lovers of sourdough baking will immediately distinguish such a product from those that were prepared with industrial yeast. Of course, you will have to be patient to create a leaven, but there is some magic in this process that gives satisfaction from the process and gives a special anticipation of the result.

Ingredients

Cooking process

step 1 out of 7
To prepare the sourdough, pour slightly warm water into a bowl, add flour.
step 2 out of 7
We knead an elastic, soft dough that keeps its shape well. If necessary, add a little more flour or water if the final mass does not hold its shape. Roll up a ball from the dough and place it in a glass container. We cover with cling film, avoiding contact. We place the container with the starter culture in a room with a temperature of 22 to 26 degrees Celsius. We leave for three days. During this time, the leaven should not darken or start giving off an unpleasant odor. If this happens, we throw away the mass and start the process again.
step 3 out of 7
After three days, the dough will become looser, thinner, and will begin to emit a sour smell of kefir. The film should fog up from the inside - this is the norm.
step 4 out of 7
After three days, the starter culture needs to be fed: add 50 milliliters of water and 100 grams of flour for every 100 grams of starter culture, mix. Throw away the remaining unclaimed sourdough, since it is still immature and unsuitable for baking.
step 5 out of 7
Pour another 100 grams of flour into the resulting mass and knead the soft, but keeping the shape of the dough. We roll it into a ball and place it in a jar. Cover the jar with gauze and put it in a warm place for a day for further fermentation of the sourdough.
step 6 out of 7
After a day, we repeat the feeding by adding a single portion of flour and water. Stir and leave for another day. Then we repeat the feeding.
step 7 out of 7
The leaven is considered ready if it begins to triple in volume in four hours. This suggests that the leaven has gained strength and is already suitable for picking up the dough mixed with it. If the specified rise has not yet occurred in a short time, we feed the leaven again and let it gain strength for another day.
Bon Appetit!

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