Sourdough starter for wheat bread
Description
Perfectly complements tea and coffee. This is a unique method of cultivating a starter. It's ideal for those who avoid yeast-based dough. It's long been known that bread baked using a starter for wheat dough is significantly healthier for the body. Of course, it requires a bit of effort to obtain the starter. But this method pays off handsomely with the amazing taste of wheat bread. Anyone who has tried this bread will forever prefer it. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Before preparing the starter for wheat bread, take a clean and dry jar. Put flour (100 g) into it.
- 2
Step 2
2. Add: water – 75 ml, rye flour – 50 g, honey – 1 tsp.
- 3
Step 3
3. Cover with gauze and leave for 1.5–2 days.
- 4
Step 4
4. On the second day, the surface of the starter will be covered with bubbles.
- 5
Step 5
5. Discard part of the starter. To the remaining portion, add 25 g of rye flour, 50 g of wheat flour, and 75 ml of water.
- 6
Step 6
6. Cover with gauze and leave until the evening of the same day.
- 7
Step 7
7. In the evening, repeat step 5.
- 8
Step 8
8. On the morning of the third day and for the following four days, perform the following steps twice daily (evening and morning): take a portion of the starter; add wheat and rye flour (50 g and 25 g respectively); then add 75 ml of water.
- 9
Step 9
9. An unpleasant odor will appear, then it will be replaced by a sour smell. This indicates that fermentation is taking place. You will notice the starter's volume increasing. Proceed to feed the starter according to this scheme: every 12 hours, add 75 ml of water and 75 g of wheat flour.
- 10
Step 10
10. The starter will continue to grow over 6 days. On the 7th day, it will be fully mature—knead the dough and bake the bread.