In this video you will learn in detail how to get wheat and rye sourdough. This process is time consuming and not very fast, but easy and affordable. As a result, you get an active leaven which immediately can bake delicious homemade bread. Good luck in your endeavors!
Recipes home cooking with Irina Belaja #ira_belaja
Bon Appetit!
#IraBelaya #sourdough #bread
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Rye sourdough:
1 day 50 g. rye flour
50 ml. water
Day 2: 50 gr. rye flour
50 ml. water
Day 3 50 oz. rye flour
50 ml. water
4 day away 50 gr. leaven
100 gr. rye flour
100 ml. water
5 day away 25 grams. leaven
100 gr. rye flour
100 ml. water
Wheat sourdough:
1 day 50 g. rye sourdough
50 oz. wheat flour
50 ml. water
Day 2: 50 gr. wheat flour
50 ml. water
Day 3 50 oz. wheat flour
50 ml. water
4 day away 50 gr. leaven
100 gr. wheat flour
100 ml. water
5 day away 25 grams. leaven
100 gr. wheat flour
100 ml. water
6 day away 12 oz. leaven
100 gr. wheat flour
100 ml. water
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