Without this fermentation product, kefir, yogurt, cheese, kvass, and beer cannot be made. However, with the help of sourdough, you can cook and dough for bread. To do this, you need to make a starter that will not only replace the yeast, but also make the dough porous, airy. Rye bread with this sourdough can be cooked at home. You just need a little patience.
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You will need
-
- 2 cups rye flour
- 2 cups of water
Instruction manual
1
Pour a glass of rye flour into a deep bowl. Pour in a glass of warm water. Mix to the consistency of the dough for fritters, that is, make it not very thick, but also not very liquid.
2
Cover the sourdough bowl with a thin towel. Put in a warm place (temperature + 25-26 C) for a day. The towel should not cover the bowl tightly: there should be a gap so that the starter can “breathe”. In addition, stir the yeast several times a day with a spoon.
3
On the second day, you need to feed the starter: add 100 ml of water and 100 g of flour to it. Ferment should remain the same consistency. Repeat the same on the third day. A properly mixed sourdough should be actively bubbling by this time.
4
On the fourth day, yeast can be used to knead the dough. Or put a bowl of sourdough in the refrigerator. If you do not use the leaven for a long time, you need to “feed” it with water and flour once a week.
5
To bake bread (about 700 g) from this sourdough, you need to follow these steps:
Put in a large bowl 5 tbsp. spoons of sourdough. Add there 1 cup of warm water, 1 tbsp. tablespoon of sugar, 2 teaspoons of salt, 2 tbsp. tablespoons of vegetable oil. Add 0.5 cups of wheat flour, as well as 2.5 cups of sifted rye flour. The dough should be thick. Mix it with a spoon. The dough should not stick to the hands. Cover the dough with a towel and leave it in a warm place to “ripen”. It is most convenient to knead the dough in the evening, so that during the night it rises and by the morning it is already ready for baking.
To bake the resulting dough, grease the baking dish with vegetable oil, sprinkle with breadcrumbs. Mix the finished dough with a spoon and put in a mold. Leave the dough in a warm place again: it should rise in 1 hour. Put in the oven and bake for an hour at a temperature of 200 ° C. After removing the mold from the oven, grease the entire top surface of the bread with a brush dipped in warm water.
Put the bread on a waffle towel, let it cool almost. Wrap the bread in this towel and put this bundle in a plastic bag. After 2 hours, the bread will become soft.
note
When we take for baking a certain amount of sourdough from the total volume, the remaining sourdough should be immediately fed with water and flour. Put her for 2 hours in a warm place so that she starts to bubble. And only after that, put it back in the refrigerator for storage.
Useful advice
You can store the starter in a culinary ceramic baking pot. It is only necessary to periodically remove the dried crust from the starter.