kiara-25
Irina, and how long did it stand in the refrigerator?
RepeShock

Ilona, hours from 11 am to 20 pm somewhere.

Girls, this is a forced experiment, I don’t think it makes sense to do this, rye flour is heavy all the same, but leavened.
This is good for wheat cold fermentation.
kiara-25
Irina, yes, but sometimes it just doesn't work out in time, and this is a real way out, so thanks for the info, it will come in handy
RepeShock

Ilona, you are welcome!
I agree, of course, there is not enough time. Therefore, we get out as much as we can)))
grinaty
Irina, Ir, bread - lovely sight, just like that - real !!! I’m not going to play with the sourdough - I have to bake it regularly, but I’m not working: I bake it and freeze most of it. You should probably try to bake on the old dough so that the sourness of rye appears
RepeShock

grinaty, Natasha, thank you!
I have hop sourdough (if interested, find a topic, read it). She is hassle-free in general, she does not need to be fed all the time, she stands in her wardrobe, waiting for the hostess to find time. And strong.

By the way, this experimental one a day later became normal bread in terms of moisture. So this method of preparation has a place to be.
grinaty
RepeShock, Irish, thank you, I will definitely read the topic! For me, it was the need to constantly feed and stop the stove And the hop sourdough does not taste bitter ?? And then you both want to, and inject! Yes, and I am so disgusting - all the bitterness seems to me, for example, in whole grain flour. Husband eats, but me - bitterly The only one I found - French thing - seems to be normal to me taste.
RepeShock
Quote: grinaty
For me, it was the need to constantly feed and the stove stopped

So it is with me, I do not bake bread all the time.

Quote: grinaty
Does the hop leaven not taste bitter?

My bitterness was strongly made according to the main recipe (and many do not taste bitter). I conducted an experiment, slightly changing the cooking technology (I described everything in the topic), now it does not taste bitter at all and is strong.

Try it, maybe it will suit you. I love sourdough bread and this recipe. I make, like Rita (the author), or more rye flour, or wheat flour, with different additives, and the bread is always different according to the same recipe
grinaty
IrinaI'll start studying, I really want a sourdough bread. Wait for questions

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