For those who bake bread or turn kvass home with their own hands , we'll tell you how to make a rye starter that will make homemade products more useful and rid them of the smell of yeast.
Sourdough for kvass from rye flour - recipe
Ingredients:
- rye flour - 300 g;
- purified water - 200 ml;
- granulated sugar - 10 g.
Preparation
Preparing rye ferment is absolutely simple, but quite a long time. Therefore, we reserve ourselves with patience, the necessary set of products, and we have a primitive set of products, and proceed.
Initially we measure hundred milliliters of rye flour in a jar, pour in the same place four tablespoons (about 120 g) of rye flour and mix. At the same stage, add a little sugar. We mix the mass thoroughly. Its texture should be like sour cream. We cover the container with the billet moistened with gauze or fabric cut and leave it in the heat for a day. After a while, the mass in the bank must be "fed". To do this, pour a couple of tablespoons of rye flour and pour a little water to get the initial density, and mix it well. Again, we cover the container with a damp cloth or gauze and leave it for a day. "Feed" the starter in the same way, adding a couple of salt spoons of flour and a little water. After another day, the workpiece should already have an acidic smell and taste. Add again a couple of spoons of flour and water, stir and let stand for another twenty-four hours.
After a lapse of time, if everything was done correctly and the temperature conditions favorable, the leaven will be ready. This can be determined by the characteristic sour smell, taste and foamy consistency of the billet.
Before using, the starter is "fed" with two tablespoons of flour and water, we take out the necessary amount of the product for cooking kvass or bread and put the container under the lid in the refrigerator. Before the subsequent use, the ferment should be kept for several hours under room conditions and again "fed". Feeding should be done at least once in seven days, otherwise the leaven will die.
How to make a rye-wheat sourdough for bread - a recipe
Ingredients:
To start:
- rye flour (whole-grain or peeled) - 50 g;
- purified water - 100 ml;
- wheat flour - 50 g;
For the 2 nd stage for one additional dressing:
- primary fermentation - 75 g;
- rye flour (whole-grain or peeled) - 55 g;
- purified water - 75 ml;
- wheat flour - 50 g;
For the 3rd stage for one additional dressing:
- primary fermentation - 75 g;
- purified water - 75 ml;
- Wheat flour - 75 g.
Preparation
The leaven for bread preparation must have sufficient lifting power. Ideally, such a preparation at the final stage of cooking should increase in volume at least twice. To obtain the desired result, when preparing the starter, the flour must be of suitable quality. Do not take bleached flour of high quality, as well as a product with a high content of gluten. The temperature conditions also need to be maintained appropriate - the ferment should ripen in the heat at a temperature of not less than 28 degrees.
So, initially mix an equal amount of wheat and rye flour, fill the mixture with water, stir thoroughly and leave for two days in the warmth, covered with a cloth or gauze cut.
After a while, the first signs of fermentation should appear - bubbles on the surface and light, sometimes not quite pleasant smell.
At the next stage it will be necessary to "feed" the leaven two times a day with another portion of flour and water. To do this, we will not use the entire portion of the starter, but only part of it. Strictly observe the proportions. The amount of leaven, flour and water by weight should be the same. A sign of the readyness of the ferment at this stage will be signs of fermentation, not only on the surface, but in the thickest part of the billet and the odor change is pleasantly sour. As a rule, this happens on the fifth day of the leaven's life.
At the third stage, the leaven must gain strength and begin to grow in volume in two or even three times. For this, as well as at the previous stage, we "feed" the leaven twice a day, only to use in the future we will only have wheat flour. Do not forget to observe the proportions specified in the recipe. In a couple of days, the result should please you with the wonderful leavening power of the ferment, which will make the home bread lush and airy.