Making delicious rye-wheat bread at home is as easy as shelling pears. Just before that, you need to stock up on dough - leaven. You can ask for it from familiar housewives, or grow it yourself. It only takes two ingredients and about a week.
Dough, starter, sourdough. As soon as they do not call a home analogue of yeast, grown exclusively from natural products. Anyone, even a novice hostess, can make rye sourdough. To do this, you just need to follow the cooking instructions.
Ingredients
- 200 g rye flour
- 200 g of water
Instructions for making rye sourdough for bread
- Sterilize a 1 liter tank.
- Put 50 g of rye flour in a dry jar. Pour 50 g of boiled water there, at room temperature. Stir the mixture with a clean spoon. Cover the neck of the container with cling film, pierce 2 small holes in it with a needle. This is necessary for the proper development of the leaven. She needs to breathe. Leave the jar in a dark place for a day. A cabinetry in a kitchen or bathroom will do. A comfortable temperature is maintained there.
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After exactly one day, the dough must be fed. To do this, you need to remove the film and pour 50 g of rye flour into the jar, pour 50 g of water. To stir thoroughly. Don't forget about the film. Put everything away in the same locker. Small air bubbles will begin to appear in the dough. This indicates that the fermentation process has begun and the leaven is developing. A specific sourness will appear in the smell.
Image - You need to wait one more day and repeat the manipulations - 50 g of flour, 50 g of water, mix, remove to a dark place.
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Repeat all the same in a day. Before removing the jar to its usual place, you can make a mark on it, indicating the level of leaven. This will soon come in handy for tracking the growth of homemade yeast.
Image - This scheme of actions should be performed at the same time, for five days. The dough should be bubbling, airy. To understand whether it is ready will allow the growth rate of the leaven. This is where the label on the jar comes in handy. 2 hours after adding flour and water, the rye starter should show signs of life by forming air bubbles. The mass should increase at least twice. If this does not happen, you will have to continue growing the sourdough according to the usual scheme for another day or two.
Dough is able to live for many months. To keep the starter active, feed it once a week. To do this, you will have to take 2 tablespoons of mass from the can, and instead add 2 tablespoons. rye flour and 3 tbsp. water. Stir and refrigerate on the lowest shelf. During long-term storage, it is not very convenient to close the jar with dough with a film; it is better to provide a plastic lid. You need to make 2 holes in it with a knife.
You can bake bread from this dough at least every day. It turns out to be tasty, aromatic, like in childhood, and most importantly, healthy. Once you have tried to make bread from such a leaven, you will no longer want to shop baked goods.
