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➠ Rye flour sourdough with bread malt

Rye flour sourdough with bread malt

2416

Kitchen World

Calorie content 140.5 kcal

Portions 6 port.

Cooking time 4 days

Proteins * 5.2 gr.

Fats * 1 gr.

Carbohydrates* 30 gr.

Content

We offer an interesting recipe for sourdough from rye flour with malt. To prepare malt, raw cereal grains must be soaked in advance, which have not been exposed to any heat. We cover a layer of soaked grains with gauze and leave for several days, periodically changing the water and gauze to clean ones. When white sprouts appear from the grains, the raw material is ready.

Ingredients

Cereals 700 - 800 gr. Peeled rye flour 1 tbsp. Wheat flour 1 tbsp. Rye fermented malt 1 tbsp. Water taste Peeled rye flour (for feeding) 0.5 tbsp. Water (for feeding) 0.5 tbsp. Granulated sugar (for feeding) 1 tsp

Cooking process

To begin with, we germinate grains - any cereals are suitable. Wheat germinates well. We wash the grains, place them in a flat tray, pour them with water to moisten, cover with gauze to retain moisture.

Leave at room temperature for several days until sprouts appear. At the same time, every day you need to rinse the grains, change the gauze, for reasons of cleanliness.

When the grains germinate, rinse them, dry them from excess moisture and pass them through a meat grinder - you should get a homogeneous thick malt paste.

Place the malt in a bulk container. Add the specified amount of rye and wheat flour. We add warm water in such an amount that the final mass has the consistency of liquid sour cream.

Mix everything together and bring to a boil. Cook for one hour at a slow boil, remembering to stir occasionally.

Let us cool the resulting mass. We measure out one glass. Add a single portion of granulated sugar, rye flour and water to a glass of the resulting mass. Mix, place in a transparent jar and put in a warm dark place for a day.

After a day, we see the beginning of the fermentation process - bubbles. We repeat the feeding by adding a single portion of sugar, flour and water. Put again in a warm, dark place to ripen. Thus, we repeat the feeding two more times, once a day. By the end of the fourth day, the leaven becomes ripe, friable, with a sour aroma. It can already be used to knead the dough.

Bon Appetit!