Yanvarskaya
This is how I got a bread with kefir sourdough on rye flour.

🔗

Ingredients: 500 gr. starter cultures; 300 ml. water; 2 tsp salt; 3 tsp Sahara; 750 gr. wheat flour.
Proofing took 6 hours (maybe less, distracted, did not follow), baking 40 minutes. The taste is sour.
Viki
Yanvarskaya, wonderful bread!
I hope you understand that your post is not a bread recipe.
Our recipes are designed a little differently.
Please tell me where (in what topic) to move your post?
Yanvarskaya
Quote: Viki

Yanvarskaya, wonderful bread!
I hope you understand that your post is not a bread recipe.
Our recipes are designed a little differently.
Please tell me where (in what topic) to move your post?

If I knew, I would have written there right away. Move wherever you want and let me know. Thank you.
Viki
YanvarskayaWill you still bake it? Can you follow the proofing and finalize it to a bread recipe? So, to tell us about kneading, and about baking ... was it baked in your HP or in the oven? Think okay? We will help you arrange
Yanvarskaya
Quote: Viki

YanvarskayaWill you still bake it? Can you follow the proofing and finalize it to a bread recipe? So, to tell us about kneading, and about baking ... was it baked in your HP or in the oven? Think okay? We will help you arrange

Okay, I'll think about it, thanks. I got another one, from a different sourdough, bread, I am now thinking about one idea for a bread recipe. When the conceived bread is "born", I will write in a personal and then you will advise me how and where to put the recipe.
Viki
Quote: Yanvarskaya

When the conceived bread is "born", I will write in a personal and then you will advise me how and where to put the recipe.
Hurrah! We will have a new author with new recipes !!!
We will help everything, and we will finalize this, just give us some bread. And more!
Yanvarskaya
Quote: Viki

Hurrah! We will have a new author with new recipes !!!
We will help everything, and we will finalize this, just give us some bread. And more!

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