Breeding of sourdough on wheat flour in / grade, or whole grain, or 1 grade
Sourdough bread is not only tasty, healthy and high-quality bread, but also bread with an amazing aroma.
Once you start baking sourdough bread, you will never want to go back to store bread again.
This method only requires two ingredients - flour and water.
For this leaven to work, three prerequisites must be met:
1. The temperature in the room during the entire period of the starter culture must be at least 20 ° C.
2. It is necessary to start excretion of sourdough on whole-grain wheat flour, as it contains a large amount of microorganisms and mineral salts.
3. Use only filtered or separated water at room temperature.
1st day: Mix 25 g of whole wheat flour and 25 ml of water. Stir, cover and leave for a day.
2nd day: Stir. Add 50 g of whole wheat flour and 50 ml of water. Stir, cover and leave for another day.
3rd day: Stir. We leave 25 g of flour mixture, throw away the rest. Add 25 g of premium wheat flour (either whole grain or 1st grade) and 25 ml of water. Stir, cover and leave for a day.
4th day: As the previous day.
5th day: As the previous day.
In most cases, the sourdough will be ready after 5 days.
A distinctive sign of the readiness of the sourdough is the presence of a pleasant smell (possibly with a slight sourish tint) and a sweetish taste.
Part of the sourdough is refreshed and can be put into the cupboard until the next feeding, from the other part of the sourdough you can prepare a dough for future bread.
If this did not happen on the 5th day, then it is recommended to continue the excretion of the starter culture in the same mode for another 2-3 days. If nothing changes during these 2-3 days, then the leaven did not work out. No need to get upset, but try to re-breed the leaven.
In the future, in order for the leaven to get stronger, gain strength, so that as much lactic acid bacteria and yeast as possible accumulate in it, it is advisable to refresh it for a few more days twice a day: in the morning and in the evening.
You can refresh the sourdough according to the following scheme: leave 10 g of sourdough, add 20 ml of water and 20 g of premium wheat flour. And after a few days, when the starter culture gets stronger, you can switch to feeding the starter culture once a day according to the same scheme.
Excess starter culture can be collected in a separate small container and stored in the refrigerator. And then use for baking pancakes, pancakes. But it is not recommended to store this starter in the refrigerator for a long time, as it can quickly turn sour and deteriorate.
