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Yeast-free rye flour sourdough for bread

0
3280
Kitchen World
Calorie content 131.1 kcal
Portions 4 port.
Cooking time 6 days
Proteins * 3.9 gr.
Fats * 0.7 g
Carbohydrates* 27.2 g
* per 100 gr. product
Yeast-free rye flour sourdough for bread
Content

We prepare the sourdough on rye flour without the addition of factory yeast. Such a starter culture is completely natural, with a specific slightly sour taste characteristic of it. It will take about six days to cook, although you need to understand that the time depends on the specific temperature in the room. The warmer the faster.

Ingredients

Cooking process

step 1 out of 7
So, for the preparation of the starter culture, we use a glass jar: it is convenient to mix products in it and observe the process. We mix rye flour and water in the specified amount. Cover with a lid and place in a warm, dark place. For example, a kitchen cabinet next to a radiator.
step 2 out of 7
On the second day, small air bubbles should appear - evidence of the onset of fermentation. Add flour and water in the amount indicated for the second day, mix, leave in the same place.
step 3 out of 7
The third day (bubbles intensify, a specific aroma appears) - add flour and water, mix, leave in the same place.
step 4 out of 7
The fourth day (the smell becomes sour, bubbling is active) - mix the mass, separate 20 grams, discard the rest. We put the separated amount in a clean jar, add flour and water for the fourth day, mix, return to the previous warm place.
step 5 out of 7
On the fifth day, the leaven grows strongly in volume, the sour smell remains. Stir the leaven, separate 20 grams, do not use the rest, put this amount in a clean jar, add water and flour for the fifth day, mix, return to a warm place.
step 6 out of 7
On the sixth day, you can see large bubbles, sour smell. The leaven has grown stronger and ripe. It can already be used to knead the dough.
step 7 out of 7
If you want to leave part of the sourdough for further use, then put the mass in a clean jar, feed it with flour and water until it becomes thick sour cream, close it with a lid and put it in a warm, dark place. When the leaven begins to actively bubble and increase in volume, remove it in the refrigerator. In this state, it will stand for several days, after which it will need to be fed and used in the dough.
Bon Appetit!

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