Rye sourdough, the most beloved and obedient

Rye sourdough, the most beloved and obedient!

Friends, I’m writing an upgrade at the very beginning of the article, because it’s important. I, like you, am on the path of learning and researching bread, I always learn and try new things, change the ways and methods of making dough and sourdough. So, if you want to breed wheat or rye sourdough, please read this article . It describes a method for breeding sourdough, aimed not at a schedule, as in the article below, but at the state and processes of the starter itself, which significantly speeds up and simplifies the breeding process. Thank you!

Those who are headlong into baking cannot survive for long without rye sourdough. This is categorical, but about me I started to get acquainted with sourdough bread specifically with rye sourdough, learned to breed it and bake non-sour wheat and sour rye. That’s why rye sourdough is like returning to my native land for me. It’s especially gratifying to my soul, because the parting was long - I baked with wheat sourdough, later with a back-ferment, mainly wheat bread, and never baked rye. The soul yearned for the smell of rye bread and the bright sour smell of rye sourdough, and even for the everyday routine - feeding! As I wrote not so long ago, I got organic rye and, as a result, rye flour, and since there is rye flour, then there will be sourdough and rye bread!

I develop rye sourdough in 3-5 days, on the fifth or sixth day I already try to bake wheat bread, it is still not sour enough for rye. With freshly raised sourdough, rye bread comes out sticky and finely porous, and these are sure signs that the sourdough has not gained acidity. It is absolutely believed that rye sourdough is more sour and fragrant than wheat, and therefore wheat bread made from it turns out sour. To be honest, I still can’t find out if this is true, I literally only understand that with rye sourdough, literally the same as with wheat, you can bake amazing, completely non-sour wheat bread and even baked goods.

In winter, to feed my own rye starter, I take the same amount of flour and water and maintain 100% humidity; in summer, I make the consistency much thicker so that it does not ferment so rapidly. If we associate it with wheat, it is the strongest and most undemanding in almost everything, at least that’s how it turns out for me: it hatches even faster (rye takes a week at most, wheat takes two or three), does not peroxidize so quickly and can completely survive , if I forget to feed her once or twice. Under such conditions, my wheat sourdough became sluggish and depressed, and this greatly affected the bread. Rye, despite the Spartan conditions, constantly raised the dough with a bang and quickly recovered. But, if previously I fed it, so to speak, by eye (or as God wishes), focusing on density, now I feed my newest rye sourdough with a scale, literally weighing the amount of water, flour and starter. It was wheat sourdough that taught me precision; as it turns out, scales do not add fuss; on the contrary, they make the feeding process easier and faster, and the sourdough itself more stable. At the moment, my starter feeds once a day, each time I pinch off 10 grams from it, put it in a clean jar, add 25 grams. water and 25 gr. flour, mix and close the lid until further feeding.

To start removing the starter, you need very little - 50 grams. water and 50 gr. whole grain rye flour. You need to mix flour and water in a half-liter jar and leave it in a dark, warm place for a day. The black space has no strategic significance; it simply protects the jar of sourdough from direct sunlight. The light won't do anything to it, but the sun's rays can really heat up the jar and practically cook the starter.

Depending on the content criteria, the starter will have one or another ratio of lactic acid microbes and yeast. This is influenced by temperature, humidity of the starter and specifically flour. The coarser the flour and the higher the grain yield, the better it is suitable for fermenting and the better it ferments. To put it in clever words, whole grain flour has higher enzymatic activity than flour that is free of bran and most of the grain. In addition, the composition of the microflora of sourdough is greatly influenced by temperature and humidity. Even if we take similar water and similar flour, but mix two starters of different mixtures and let them ripen at different temperatures, we will get two different starters with different “inner worlds” and different qualities. This means they will have a different smell and different lifting force, which can also be reflected in the bread. At a temperature close to 30-40 degrees, the leaven will be the most acidic with a huge number of lactic acid microbes and the smallest amount of yeast; at 20-22 degrees it will have more yeast. In a similar way, the mixture affects the yeast content in sourdough: watery sourdough has more yeast, but there is approximately the same or slightly less lactic acid than thick sourdough.

However, it is literally impossible to find out how many microbes and yeasts are contained in homemade sourdough. Only through trial, error and observation can we create some reliable conclusions about how active the leaven is, what lifting force it has, and whether it is quite sour and fragrant. And for this you need little - go into the kitchen, weigh the flour and water, and then mix it.

Day 1. Half liter jar, 50 gr. water (I take boiled cool water, from time to time I don’t disdain tap water if the kettle is hot), 50 gr. whole grain rye flour, mix, close the lid, hide in the cupboard.

For a long time the dough will lie in the jar and smell of flour, water and a little hay, nothing will happen to it. But by the end of the day, fermentation may begin. In my sourdough it has started, you can see small air bubbles. The smell of all this is good, it’s better not to smell it, because it smells like half-rotten grass. It is rotten bacteria that give this aroma.

Day 2 We treat them to the freshest portion of flour and water (50 grams of both), mix, close the lid, and leave for a day. By the end of the second day, the starter is fermenting intensively, it is beautiful, but as before, it is smelly.

Day 3 . The starter is fermenting and bubbling, but is not ready yet - the nasty smell indicates that there are no lactic acid microbes in it yet.

We throw out half of the starter and add 50 grams to the rest. rye flour and 50 gr. water.

Day 4. On the fourth day, the activity of the starter had died down - there were very few bubbles inside, but the smell began to change, it became fresher, with slightly visible sour-milk notes. The smell and appearance of sourdough are indicators of what is happening to it. It lies motionless - there is no yeast, the nauseating smell has ceased and sourness has appeared - lactic acid friends have begun to multiply.

Then I had a couple of days when the starter behaved very passively, but its smell changed and became more and more sour.

On the sixth day, my starter slowly but surely began to grow and smell fragrant. You can see that bubbles have begun to appear; if you prick with a fork, you can see that the dough has loosened well.

To check if it would work, I mixed 5 grams in a cup. starter, 25 gr. water and 25 gr. snow-white wheat flour, just to see if the starter will rise the dough, and, if it does, how quickly. Covered it with film and left it on the kitchen table. And after 8 hours I saw that the leaven in the cup had risen and bubbled, and what a smell it had was beyond words!

You don’t have to look around to realize that it’s perfect, and you don’t have to sniff to discern the sourness - the dough has a pleasant, but not sharp, clear sour smell. Oh, what happiness I felt when I smelled it again - the smell of my own rye sourdough!

How to create a starter for kvass at home

What could be more pleasant than a sip of refreshing brewed kvass in the summer heat? And if it is also prepared with your own hands, then this is a completely simple parable! Would you like to find out how to create a starter for kvass at home? Then come to us! Let's cook and experiment together.

All starters used to make kvass can be divided into yeast and yeast-free - with the addition of yeast and without the use of yeast, respectively. Yeast-free starters take longer to mature than yeast starters, but the kvass obtained from them does not have the specific aroma of baker's yeast. The basis for starter cultures is usually flour (rye or wheat) or bread, while rye or wheat malt and hops can also be used as additional ingredients. Raisins, honey, apple peels or grape skins can also be added to the starter - these ingredients help activate the fermentation process and make the kvass more flavorful. Despite the fact that the most delicious kvass is believed to come specifically from rye bread, it is not forbidden to use wheat crackers as a base for sourdough - they should be dried well in the oven so that the resulting kvass has a beautiful color. But you can take rye bread with the addition of caraway seeds - it will give the drink spicy flavor notes.

High-quality starter is the key to successful production of tasty and healthy kvass. The secrets here are as ordinary as possible. Firstly, prepare the starter only with the addition of boiled water, because the introduction of raw water changes the fermentation process and can cause stomach upset. Secondly, adhere to the rules of hygiene. This means that the container in which the starter will ferment should be thoroughly washed with hot water, or even better, sterilized to get rid of unnecessary microbes. It is best to create the starter in glass or enamel containers, but not in plastic or aluminum containers. You should not use containers that previously contained milk products to make the starter. Thirdly, there is no need to rush - let the sourdough ferment completely, because unripe raw materials may contain compounds that are unsafe for health. Also remember that only the freshest yeast is suitable for making sourdough; otherwise, don’t expect a tasty drink.

The prepared starter can be stored in the refrigerator for a long time and used when necessary. If you keep the starter in the refrigerator, do not forget to “feed” it once a week - this is done, for example, by adding rye flour, raisins or hop cones. The starter can also be frozen, but it may take 2 to 4 days to “revive” it before use.

Kvass is an excellent drink that perfectly relieves thirst, has a beneficial effect on the microflora of the intestinal tract and metabolism, increases performance, and also saturates the body with valuable amino acids, calcium, phosphorus, magnesium and B vitamins. Do-it-yourself kvass, being harmless to health, will become A good candidate for purchased carbonated drinks and will serve as the basis for making a wonderful summer dish - okroshka. Well, to find out in more detail how to create a starter for kvass at home, let's turn to our recipes!

Bread leaven with yeast

Ingredients:
2 tablespoons of dried bread crumbs,
100 g of sugar,
50 g of compressed yeast,
1 glass of boiled water.

Production:
Dissolve sugar in warm water, heated to approximately 40 degrees. Pour the purchased liquid over the bread crumbs and leave for an hour. Dissolve the yeast in a small amount of warm water and add to the soaked bread crumbs. Keep the starter in a warm place for 2 days.

Yeast starter for kvass

Ingredients:
10 g of dry baker's yeast,
2 tablespoons of rye or wheat flour,
1 tablespoon of sugar,
100 ml of boiled water.

Production:
In a bowl, combine flour with yeast and pour in warm water heated to 30 degrees. Stir the mixture well, cover the bowl with a towel and put it in a warm place for half an hour. The starter is ready.

Yeast-free starter for kvass from rye bread

Ingredients:
2 glasses of boiled water,
a slice of rye bread,
1 teaspoon of sugar.

Production:
Pour water into a 0.5 liter jar. Add bread and sugar, stir. Cover the jar with gauze and place in a warm space to ferment. The starter will be ready in 1-2 days, and you can determine its readiness by taste and appearance - the starter must be cloudy and have a strong taste.

Sourdough for kvass made from rye flour without yeast

Ingredients:
10 tablespoons of rye flour,
200 ml of boiled water,
1 teaspoon of sugar.

Preparation:
Pour 100 ml of water into a bowl, add sugar and 4 tablespoons of flour. Stir until you obtain a homogeneous mixture resembling sour cream. Cover the bowl with a slightly damp towel or gauze and leave for a day at room temperature. After this, add another 2 tablespoons of flour and 50 ml of water to the starter. Mix well, cover the bowl again and leave to ferment for another day. On the 3rd day, repeat the previous step, adding the remaining ingredients. On the 4th day, the starter will be ready - it will bubble slightly and acquire the appropriate smell of rye bread. This starter can be stored in the refrigerator, once a week “feeding” it with 2 teaspoons of rye flour.

Yeast-free starter made from crackers with raisins

Ingredients:
250 g rye bread,
4 tablespoons sugar,
2 tablespoons raisins,
boiled water.

Preparation:
Cut the bread into small pieces and dry in the oven until a crust appears on the cut. Place the resulting crackers in a liter jar and pour boiling water over them until they are completely covered with water. Add sugar, stir and let cool to a temperature of 35-37 degrees. Then add raisins, mix and place in a warm space for fermentation. After 2-3 days, when the starter starts to foam and has a sour smell, it can be considered ready.

Yeast-free rye sourdough with added hops

Ingredients:
500 g rye flour,
4 tablespoons hops,
2 tablespoons sugar,
500 ml water.

Preparation:
Pour flour into a saucepan and add enough water so that when stirred, a dough comes out, as for pancakes. Add crushed hop cones, 500 ml of water and put the pan on fire. Bring to a boil and cook at a gentle simmer for 15 minutes. Cool to warm temperature and stir in sugar. Cover and place in a warm space for 10-12 hours.

The following recipe allows you to immediately “kill two birds with one stone” - prepare kvass and obtain a starter from the remaining sediment, so that in the future you can use it to make a new batch of kvass.

Sourdough for bread

Bread starters are used as a substitute for yeast. Sourdough dough turns out to be the most useful and porous, unlike yeast dough, which is how bread was prepared in the old days. In this topic you will find recipes for making bread sourdough at home with step-by-step photos and detailed instructions.

Sort recipes by .

Sourdough bread recipes

Ingredients

Rye flour – 150 g

Ingredients

Wheat flour – 300 gr

Ingredients

Wheat flour – 150 g

Rye flour – 100 g

Ingredients

Whole grain wheat flour – 50-70 g (for 5-7 days)

Premium wheat flour – 50-70 g (for 5-7 days)

Water – 50-70 g (for 5-7 days)

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Sourdough for bread without yeast

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Do you love homemade bread? Do you want to make it not only tasty, but also not very high in calories? Sourdough for bread without yeast is simply an integral part of the manufacturing process.

Manufacturing Description:

Sourdough for bread without yeast is prepared in advance. For the bread to come out truly tasty, you need to follow all the tips and the result will outshine all expectations.

Ingredients:

Rye flour - 6 tbsp. spoons
Water - 6 tbsp. spoons

Number of servings: 5

How to make “Sourdough for bread without yeast”

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3dvçtßýyté! What is the interest of the base of the day? 3gpàßçmvoy! Bαс ўнтпсесýут кліɛнмçкій баз qaннхх gλя ηpöqäzhï ẞашuχ τóßàrov í yçluzhí? http://www/

Hello! Well, how much is one serving of bread? Water, flour, etc.?

On the 2nd day, the starter made according to this recipe became moldy.

In a non-sterile container and with a dirty spoon, the dough will become moldy! She'll just die!

2 spoons of sourdough for how much flour and how much bread does it yield? Thank you

CAN YOU MAKE SOURDOUND FROM 1st GRADE WHEAT FLOUR?

Naturally, you can try it. But by making sourdough with rye flour, you can later bake bread with wheat flour.

That’s right, I do the same thing, but more often I bake only rye bread from rye flour.