For the preparation of rye bread, rye or, as it is also called, bread leaven is used. Rye flour and water are traditionally used to prepare the starter culture. The cooking recipe is quite simple, but it takes a lot of time and compliance with some conditions. For the favorable growth of microorganisms in the starter culture, the presence of nutrients is necessary - these are flour, water and air, as well as the creation of a suitable environment - a certain temperature.
It is necessary
-
- 3 cups rye flour
- 3 glasses of water
Instructions
Step 1
Sift flour.
Step 2
Mix 1 cup flour with 1 cup warm water.
Step 3
Pour the mixture into a large container, you can use a 3-liter jar, taking into account the fact that the leaven will increase in volume by 4-6 times.
Step 4
Cover the container with gauze so that the leaven "breathes".
Step 5
Leave the mixture at room temperature for two days.
Step 6
After 2 days, mix 1 more glass of flour with a glass of water.
Step 7
Mix the mixture with the fermented sourdough, stirring thoroughly.
Step 8
After another day, add the remaining flour mixed with water.
Step 9
In a day, the leaven is ready and can be used for baking bread.
Step 10
A good sourdough starter has a characteristic sour smell, uniform texture and bubbling.
