Sourdough bread 100% humidity. Starter
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Step-by-step recipe sourdough 100% humidity (starter), baking bread. Sourdough 100% humidity, this means that flour and water is taken in equal amounts. It is necessary to observe the technology of preparation and all work necessarily. Making a starter is necessary 7 to 10 days. It depends on the quality of flour and temperature. The bread turns out very tasty, fragrant, crispy crust. This is a very exciting process! Start to prepare the yeast, I recommend a whole wheat crust. If a meal You have not, you can replace rye. If no whole wheat, no rye, no. Prepare from wheat.
Ingredients for Sourdough bread 100% humidity. Starter
Step by step instruction of cooking Sourdough bread 100% humidity. Starter
Day 1: Mix 20g. water and 20g of whole grain flour, and mix well. I wear colored bands on glass to observe the level of sourdough. Close the glass or jar with plastic wrap, and cover. Leave to ferment for 12 hours at room temperature. Whole wheat flour, use only the first day, subsequent days will be feeding the starter with wheat flour.
Day 2: it Should be noted that with our starter over 12 hours nothing special happened. But that's okay. Mix our starter, measure out 30g. and add 30g water and 30g. wheat flour. Mix all well and leave to ferment for 12 hours at room temperature.
Day 3: Feed the starter, like 2 day.30g. starter,30g. water and 30g. wheat flour. Excess starter throw.
Day 4: the Fourth and all subsequent days, until readiness, we feed our starter in a different proportion. Measure out 10g. starter, add 30g. water and 30g. wheat flour. Our starter is already starting to double over 12 hours.
Day 5: the Fifth and all subsequent days, feed the starter as our day 4:10g. starter,30g. water and 30g. wheat flour. The starter should double in the 12-8 hours. From the fifth day, excess starter is collected in a separate container and cook the pancakes according to this recipe:https://www. povarenok.ru/recipes /show/157247/
Day 6: the Starter should double in 6-8 hours. You need to pay attention to the growth of the starter. Feed starter until, until it will double in 6-8 hours. This can happen 5 or 7 or 10 days. Always in different ways. Depends on the quality of flour and the room temperature. The desired temperature is 20-23 degrees.
How to understand that the leaven is ready. If the starter has grown for 6-8 hours and the mass in the middle starts slightly to fall, so ready! The photo shows the middle, begins to fall. Sourdough can be stored in the refrigerator. If You don't bake often, then feed once a week.