All you need to know about sourdough bread and how to grow it at home.

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How to grow a sourdough bread at home. How to store and feed the starter. My personal experience.

Photos - tombock1
Photos - tombock1

When I told some time ago, a recipe of bread without kneading, to my criticism collapsed, it was wrong at home to cook the bread with yeast. If we make bread at home, you need to use a starter, they say it is useful. I have studied the issue of yeast in bread for himself was of the opinion that there is nothing wrong in yeast, as yeast in bread are killed at temperatures above 50 ° C. But since so many people have advised me to make bread to leaven, then you should try.

This article will tell a simple recipe for growing ferment in the home. This method is also called yeast "spontanka", ie spontaneous fermentation starter. At the end of the article will tell you how to store and feed the starter when you have already grown up, so be sure to read up to the end.

I want to grow a starter for a long time. But when I looked at the recipe and saw the inscription "to grow 6-7 days" my enthusiasm subsided. Thanks to you, my subscribers, I still it grew. Looking ahead to say that there is nothing complex was not in growing ferment. It is important to be patient and do not forget to feed the starter. This leaven I have also baked bread, which I will share the recipe at the end.

introduction

In this recipe I do not specify what kind of flour I use. For removing leaven should only use flour or wholegrain flour peeled. Rye flour or wheat is not important. You can even use a mixture of rye and wheat flour.

Cooking method

The first day

Mix liter jar 100 g flour 100 g water. Close the lid and leave overnight at room temperature (above 25 °).

The birth of the leaven, the first day.
The birth of the leaven, the first day.

Second day

The bank left 100 g leaven, the rest can be thrown out or started to grow a second starter. Add 50g of flour and 50g of water, mix and leave at room temperature overnight.

Day third, fourth

Repeat this procedure for the second day.

Leaven on the fourth day. Marks on the bank - the height of the leaven of the growth.
Leaven on the fourth day. Marks on the bank - the height of the leaven of the growth.

day five

The bank has to leave 50 g of yeast. Add 75g of flour and 75g of water, stir and leave for a day.

sixth day

The bank has to leave 30 g of yeast. Add 85g of flour and water, mix and leave at room temperature overnight.

Leaven is ready for operation. Also, this time I have called to itself "peak".
Leaven is ready for operation. Also, this time I have called to itself "peak".

Our starter is ready. The process, though long but not tedious.

How do you know that yeast has turned.

Take a small quantity of leaven and put into a glass of water. If leaven surfaced, then ferment is ready and it can be used.

Screenshot from youtube - Alex French Guy Cooking
Screenshot from youtube - Alex French Guy Cooking

How to feed a sourdough

These methods have not been tested by me, since I just brought up the starter. After a week I will update this data.

10 g sourdough to take 20 grams of flour and 20 grams of water and mix. The more the leaven store, the greater its need to feed. It is best to store a small amount of leaven, as the larger the meal, the faster the fermentation process. Familiar advised to add salt on the tip of a knife at the time of feeding, salt slows down the aging process of the leaven, but I have not had time to check it out.

How to store leaven

method one

This method is suitable for those who are not planning to bake bread every day.

Feed the starter and remove it in the refrigerator. The lower the temperature, the longer the leaven will ferment. At 3-4 ° it will reach its state of about 4-5 days. That is, if you bake bread once a week, for example, in the resurrection, store in the refrigerator until Friday.

Once every two months is necessary to get the leaven out of the refrigerator and feed it warm, so to speak regain youth.

method two

This method is suitable for those who are planning to bake bread at least 2-3 times a week.

After the sixth day of the institution of the leaven, the leaven is necessary to wait to be at its peak, that is, the maximum increase in volume (see. photo of the finished sourdough above). At the time of "peak" remove leaven in a refrigerator for 7 days. This leaven, harvested at its peak in the refrigerator is called "starter".

Within a week, we can take the necessary amount of starter for cooking and clean up back in the cold. When the starter is running low or suitable feeding time to get it out of the cold and stern. Best in cycle 2: fed, waited when the starter again and reaches the peak feed, remove at the second peak in the refrigerator.

That is fed starter warm. When the yeast has reached the peak, and remove part of the feed again, waiting for the peak of fermentation and put them in the refrigerator for a week.

And what to do next when you have a starter ready? And you can do a lot. This article was very large, so the recipes that can be made from sourdough I'll discuss in the next post, but for starters leave a photo of bread that have I had time to bake.

Bread baked on sourdough from this article.
Bread baked on sourdough from this article.

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