If you need to quickly make bread for dinner, yeast is essential. Making sourdough bread will take much more time and effort, but it also tastes much brighter, the crumb is softer, and the aroma is simply amazing! Such bread is stored longer, does not stale and remains soft even on the third day.
It is necessary
-
- 350 g of leaven;
- 500 g flour;
- 200 g of water;
- 2 teaspoons of salt and sugar.
- For kefir starter culture:
- 500 g of kefir or yogurt;
- 250 g of rye flour.
- For potato sourdough:
- 10 potatoes;
- 100 g of water;
- 250 g of wheat flour.
- For bread on kvass:
- 250 g of ripe kvass;
- 250 g flour;
- 1 teaspoon of sugar.
Instructions
Step 1
Sourdough is always prepared on an acidic basis. You can prepare the starter culture once. The required amount is used to make bread. And the rest is "fed" by adding flour and water, and stored for reuse in a cool place in a glass jar, covered with gauze.
Step 2
To prepare the kefir starter, let the kefir (yogurt or fermented baked milk) sour for 2 - 3 days at room temperature. Then pour the liquid into a large bowl or saucepan, stir in the flour thoroughly and leave to peroxide in a warm place for another day, covering the container with a tea towel. After a day, add flour and bring the leaven to medium consistency. Cover it again. When the leaven begins to rise and bubble, it can already be used.
Step 3
To make a potato starter, boil the peeled potatoes, drain the prepared potato broth into a large container and cool. Add flour and bring the liquid to a thick sour cream. Leave the starter culture in a warm place for 3 days until foam appears. Then add the remaining flour and water. Let the leaven sit in a warm place for a couple of days.
Step 4
If you want to bake bread with kvass, then mix kvass, flour and sugar to make the dough. Cover the bowl with the starter with plastic wrap and leave for 24 hours until the sour smell appears.
Step 5
When the sourdough is ready, you can start making the dough. To do this, pour out the required amount of sourdough, stir in 2/3 of the sifted flour, salt and sugar, add water. Knead the dough thoroughly, adding flour as needed. The dough should be homogeneous, stick a little to your hands. Form a ball out of the dough and place on a baking sheet, or place in a mold. Let the dough double again. You need to bake bread in an oven preheated to 200 degrees for 40 - 60 minutes.
