Sourdough White Wheat Bread, Medium Sour by Admin in Bread Maker

[wheat bread on kefir sourdough, medium acid.]

Sourdough White Wheat Bread, Medium Sour by Admin in Bread Maker

Category: Sourdough bread

Ingredients
Warm water	1/2 cup
Kefir starter culture	1 cup
Wheat flour, sift, in the process of kneading added more flour	2 1/4 tbsp. 2 tbsp. l.
Sugar	1 tbsp. l.
Vegetable oil	1 tbsp. l.
Salt	1 tsp
Yeast	1.5 tsp.

Cooking method

• Prepare kefir starter two days before baking. The sourdough is stored in the refrigerator, put the jar on the table, add kefir and rye flour in equal amounts (I have a sourdough on rye flour), leave it on the table for 2-3 hours to swell, then put it in the refrigerator for a day, repeat the procedure a day later, after for two days, put the starter culture on the table in a warm place for swelling and the beginning of the formation of bubbles and raising the starter culture for 3-4 hours, then use the required amount, put the rest of the starter culture in the refrigerator until next time, and feed further if necessary. The consistency of the sourdough is thick sour cream, or pancake dough (also bubbles).
• Essentially, kefir sourdough in wheat bread replaces or adds sour dough for bread, the taste of bread acquires a pleasant sourness of sponge dough and sponge baked goods.
• All ingredients in a bucket, form a wheat ball, bake. The result is a porous bread with a characteristic spicy sour taste.
• Next time I will try to add a little more kefir starter, see what the taste will be.

Note

I suggest an option wheat bread on kefir sourdough, medium acid.

I took the recipe somewhere on the Internet, my kefir sourdough. Hitachi oven, basic mode 3.50, measuring cup 240 ml.

All good loaves !!!

Photo zalina74

Admin, thank you very much for your recipes and advice - very interesting, informative and applicable.
I really liked the sourdough bread, to the extent that I came up with bread for myself:

Wheat with kefir sourdough with bran and Provencal herbs.
________________________ ______

1/2 cup sourdough + water = 240g
Egg 1 pc.
Flour - 3 cups (240ml cups)
Bran - 3 tbsp. l.
Olive oil - 3 tbsp. l.
Sugar - 2 tbsp. l.
Salt 1.5 tsp
"Provencal herbs" 1.5 tbsp. l.
Yeast 1 tsp

For some reason I put it in Pizza + Normal mode. I think that only the Normal mode would be enough.

Rough and refined bread; rose well and baked, grayish in color with an amazing smell, which, when the bread was heated in the morning in a toaster, spread throughout the apartment and was smelled by me in the back room, leading me to a state of rapid awakening.

here it is yeah. It turns out that there was a Bread Spas yesterday, but I could not understand everything, what an unknown force pulled me after the beach and into the kitchen to the oven. I baked bread in the oven. Only now I don’t even know in what topic to show it ... it’s not white wheat at all, but ... I still took this recipe as a basis and danced from it. I did it practically without water (no more than 50 g), on one sourdough, added a mixture of Borodino and coriander. The result is a bread that tastes very similar to round dark bread, which was sold during my student days in Kiev, I don't remember the name ...
Mine really liked it, they only demand to slightly reduce the sourness. In addition to the sourness, a few more mistakes have emerged, which I will eliminate during the next baking. Well, just a lot of work has been formed

All bakers - a sincere holiday!


Admin, thank you, you still inspired me to a feat

I made bread according to this recipe yesterday. Only the yeast was reduced to 0.5 tsp.and MK starter culture put 1.5 glasses. This is my first leaven, maybe I did it wrong, the bread is very sour

let's not clutter up this topic "White Wheat Sourdough Bread, Medium Sour" and move on to the topic of Sourdough in Q&A.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

Bring your message here

I feel like an archaeologist ... It's so nice to dig something up on the site and read the cases of "long forgotten" days
I just had a seasoning of Provencal herbs, I'll try to make this bread!

this recipe has already become for me a classic white bread - I know it as a formula by heart
I make MK leaven using any flour (now - buckwheat) - it fits perfectly into the recipe.
at first there were difficulties - the roof of the first bread fell through during the baking process. after having reduced the amount of yeast to 0.5 tsp. - loaves of steel
Thank you

I tried my new-found sourdough with this recipe. I realized that the leaven is mine. The sourness in the dough is what I lacked in store-bought wheat breads. For the first time, I understand, it's not bad, but in the future I hope to achieve greater porosity - should I vary with the proofing or the leaven will get stronger and do its job? I mixed the ingredients in dumplings mode, then turned on the main mode. I chose a dark crust, size XL (it could have been smaller, because the sides were probably too fried). Fragrant bread. The crust is crispy but not harsh. Cut, did not wait until it cools down completely. I tried - mmm .... I will try more recipes. Thanks for the science!

Having cooled down, the bread opened in all its glory! The crumb turned out better than I expected - delicate, finely porous, after squeezing, the structure was restored immediately. After moving from North Ossetia to Moscow, I lacked such a light "springiness" and sourness in my bread. And this is what I'm looking for! Even the children, having tasted it, said: "Grandma bought this bread for us." And the crust is crispy! There are almost no crumbs - only from the crust.

Thanks again, Admin! I will bake it exactly like a table one and try other starter options. By the way, the kolobok rolled out of it amazing and for one or two!