Hello friends! I would like to share with you my experiments with the breeding of rye and wheat starter cultures.
Watch the video clip where you can understand all the details on feeding and overfeeding starter cultures.
VIDEO INSTRUCTIONS FOR BREAD LEADER 👇
Bread leaven at home
A clean, dry, tall glass jar with a lid (300-800 ml) is suitable for starter culture.
The first day -
- Pour 30 grams of raw, cold unfiltered water into a jar and add 30 grams of whole grain rye flour.
- Mix well so that there are no lumps.
- Close the lid and leave until the next day.
- I started with rye sourdough as it is less capricious. It can always be overfed for wheat.
Second day -
- Fermentation may already begin, but this is not necessary.
- First add 30 g of water to the starter and mix.
- Then 30 g of rye flour and stir again.
- Close the lid and leave until the next day.
Day three -
If activity is weak, add 30 g of water again and stir.
Then 30 g of rye flour and mix again and leave until the next day.
You don't need to select anything yet.
The optimum temperature for breeding the starter culture is 28 ° C degrees.
You can put the starter culture in the oven with the light on.
Day four -
Usually active.
- The smell gets better.
- Since the process has started, part of the sourdough can be taken away.
- Leave 60 g of sourdough and feed it 1: 1: 1,
- that is, 60 g of sourdough, 60 g of water and 60 g of flour.
- Close the jar and leave until the next day.
Day five -
- To monitor the activity of the starter culture, you can use a rubber band to mark the initial level.
- Throw away the leftover sourdough; it is not yet suitable for baking.
- If fermentation started earlier, like mine after 8 hours, you can immediately feed her.
- I leave 30 g and remove 150 g of sourdough.
- I put the rest in a container and overfeed it for wheat.
- Add 60 g of water and 60 g of flour to 30 g of starter culture.
- That is, the scheme is already 1: 2: 2, so as not to transfer flour.
- For example, you can leave 15 g of sourdough and add 30 g of flour and water.
- The main principle: while the leaven is very weak, just add a little flour and water.
- When it gains strength - go to the 1: 1: 1 scheme, then 1: 2: 2.
Thus, it needs to be fed for 7-8 full days.
After that, it will be strong enough to withstand the temperature of the refrigerator.
- The sourdough should smell good, it has a pure bread smell.
- If it stands in the refrigerator for a long time, it starts to smell like acetone. This means she needs to be fed.
Wheat starter
You can overfeed rye sourdough into wheat sourdough in this way.
15 g rye sourdough + 30 g water + 30 g wheat flour.
Storing starter culture
- The sourdough can be dried.
- Take 25 g of rye flour and 5 g of sourdough.
- Grind with flour into small crumbs.
- It can be stored for two to three months in a dust-proof jar or in a freezer.
- Another way is to take parchment and spread the leaven with a thin layer.
- Leave to dry completely.
- Then grind and put in a jar.
- Thus, the starter culture can be stored for up to a year without a refrigerator.
- If you need to reduce the activity of the leaven, put it in the refrigerator.
- You need to raise it - get it out of the refrigerator.
▶ ️ How to bake rye bread at home
▶ ️ You don't have to go for bread. Delicious tortillas in a frying pan
▶ ️ Homemade aerated bread with a crispy crust
I wish you all the best, good active starter cultures and delicious homemade bread!