Borodino bread according to the recipe of 1939

For starter cultures, go to section Starter cultures

How can I properly prepare a 125 gram starter culture?

Tatyana, I can tell you how I do it, it doesn't quite correspond to the recipe, but it is convenient and clean.
The recipe requires a sourdough of 50 grams of flour and 75 grams of water, i.e. a sourdough of 150% moisture.
I keep a starter culture of 100% moisture, that is, it contains equal amounts (by weight) of flour and water.
The night before, I feed the starter with about 80-85 grams of flour and the same amount of water. At the same time, I make tea leaves and send it to saccharifice in a thermos.
In the morning I put off the starter from the ripened sourdough, and put the rest in the dough. In fact, I have 150-160 grams of sourdough in my dough, but since it is 100% moisture, this is not important (it does not affect the flour-water ratio in the dough).
However, according to the recipe, the leaven should be more moist, so you can add the missing 25 grams of water to the dough, or to the dough when kneading.
However, in fact, I make the dough according to the recipe, without adding water, and I only use 85-90 grams of water in the dough, that is, even less than the author of the recipe with its wet leaven.

Thank you very much for your detailed answer and advice, Svetlana !!! only I did not understand how much starter should be taken for feeding? You write, "The night before, I feed the starter with about 80-85 grams of flour and the same amount of water." how much starter do you take? and the fact that it is out of the refrigerator will not affect the quality of the leaven as a result? one refreshment will be enough, do you think?

how much starter should I take for feeding?

All that I have, I probably have 25-30 grams, I have not weighed for a long time, I put aside a teaspoon with a large slide somewhere. In general, the amount of starter is not particularly important, but it is advisable to feed with more flour than is in the starter.

the fact that it is from the refrigerator will not affect the quality of the starter as a result?

I read that the starter needs to be warmed up first, but to be honest, I never do that. I dilute it with lukewarm water and mix it with flour. Perhaps warmed, it would rise more amicably, but I do it in the evening and 8-10 hours is enough for the leaven to ripen.

Will one refreshment be enough?

Tatyana, if your leaven is very young, two or three refreshments before baking will only benefit her. As well as keeping warm before refreshing. Then it will get stronger faster.
My leaven is already matured, it is 5 years old and I don't bother like that. By the way, I didn't bother with the young one either, but it took me a long time to gain strength, perhaps dancing with tambourines would help this process go faster.
I used two consecutive refreshments only a few times, when during the holidays I left the leaven in the refrigerator for a long time without feeding. This made her bored, I had to cheer her up.
In general, I believe that the leaven is for me, and not I for the leaven, so I lead it the way it suits me. And she "adjusts", where can she go, poor fellow ...

I understand you)) I will take into account the advice and I will try! Thank you very much!

I love "Borodinsky" very much according to this recipe. I constantly bake it, sometimes with raisins, sometimes with cranberries, sometimes without filler. Today with prunes.

I will not stop thanking for the laid out recipe!

Thank you very much for the recipe! Can you please tell me how you can replace the lard in the mold lubricant? So far, I only deal with baking, can fermented red malt be replaced with "Pudov barley-malt extract"? Or are they different things?

[Hope]

Hope, for the lubrication of baking dishes, our entire forum together uses this one:

Universal non-stick mold release An extremely useful piece for bakers and anyone who cooks in tins or baking trays. The mixture does not smoke and the products prepared in molds with this emulsion never stick. Dare ...mary_kyiv

Malt can be substituted for malt extract, but it will not be the coat. According to the recipe, malt mixed with flour is brewed, while fermentation takes place and the brew acquires a certain consistency and taste. How it will all look with the extract - I can't imagine. Moreover, it is liquid and you need to change the amount of liquid in the recipe.
Can't you get dry malt at all?

So far I only deal with baking

No offense will be said, but this recipe is not for beginners. Maybe something easier to choose to start with?
I have been baking this bread regularly for several years and still every time I am happy and proud of my loaf.

what can replace the lard in the mold release?

I stopped using any lubricants.
Once I bought a creamy margarine and grease a mold with it. The tutu lasts for a long, very long time. the bread pops out of the mold. I lubricate it so that only grease is felt on the walls, and I smear it every other time)))
On the bottom of the form and on the walls I moved a whole bar and spread it with my hand already.

fermented red malt can be replaced with

I wouldn't do that. Look in online stores, there is rye malt.

but this recipe is not for beginners.

Yes Yes))

Thanks a lot for the clarification! Indeed, it is too early to take on such bread. While I read, I estimate, I study)))

So I finally mastered this recipe! Many thanks to the author, this bread is a real delight !!!

My first Borodino bread:



My husband and son liked it. I'm not a fan of this bread, but it was interesting to try. And I wanted to pamper my family with their favorite bread. And then my husband buys Borodinsky from time to time, and I only bake Darnitsky.